Ingredients:

  • 2 cups heavy cream
  • 4 oz Gruyère cheese, finely grated
  • 4 large egg yolks
  • 1/2 tsp kosher salt
  • 1/4 tsp white pepper
  • 1/8 tsp ground nutmeg
  • 4 tbsp superfine sugar

Instructions:

  1. Preheat the oven to 300°F (150°C).
  2. In a small saucepan over medium heat, combine 2 cups heavy cream and 4 oz grated Gruyère cheese. Stir constantly until the cheese has completely melted and the mixture is smooth, then remove from heat immediately.
  3. Whisk 4 egg yolks, 1/2 tsp kosher salt, 1/4 tsp white pepper, and 1/8 tsp ground nutmeg in a medium bowl until combined.
  4. Slowly drizzle the warm cream mixture into the yolks, whisking vigorously to prevent the eggs from scrambling.
  5. Pour the mixture through a fine-mesh strainer into 4 ceramic ramekins.
  6. Place the ramekins in a baking pan and fill the pan with boiling water until it reaches halfway up the sides of the dishes.
  7. Bake for 35–40 minutes until the edges are set but the centers still have a slight wobble and the internal temperature reaches 160°F (71°C).
  8. Allow the custards to cool to room temperature, then refrigerate for at least 4 hours.
  9. Sprinkle a thin, even layer of 4 tbsp superfine sugar over the top of each chilled custard.
  10. Use a kitchen torch to melt the sugar in circular motions until it transforms into a deep amber, glass-like shell.