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Blue Cheese and Ham Custard

Preheat the oven to 350º. Line a roasting pan with paper toweling and place 4 ramekins on top of the toweling. (The paper will help prevent them from shifting.)

Divide among the 4 ramekins:
   1/2 cup diced HoneyBaked Ham
   1/3 cup crumbled blue cheese, (about 2 ounces)

In a medium bowl, mix together until just blended:
   3 large eggs
   1 1/2 cups heavy cream
   1/2 teaspoon salt
   Freshly ground black pepper to taste

Gently spoon the egg mixture into the ramekins, eliminating as many air bubbles
as possible.

Gently pour enough boiling water into the roasting pan so that it reaches halfway
up the sides of the ramekins.

Cover with foil and carefully place the pan in the preheated oven and bake for
approximately 25 minutes. Checking every 5 minutes until they are set. Remove them from the roasting pan and let them cool 15 to 20 minutes before serving. They may be served warm or at room temperature.

You may optionally garnish them with:
   4 large sprigs watercress.

Serves 4


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