Easy Egg Custard Cheese Casserole

Photo by Evan Sung for The New York Times

from The New York Times, May 7, 2008

adapted by Kathy Lindenbaum

serves 4

3 eggs

1 cup shredded cheese (any mixture of flavors you like)

1 cup cream or cream, milk, or half and half, just warmed

1/2 teaspoon salt

1/4 teaspoon Cayenne pepper

Preheat oven to 325 degrees.

Whisk eggs and mix the other ingredients together, in order. Pour into a medium-sized, buttered casserole or baking dish; or pour into 4 ramekins for individual servings.

Bake for 20 to 30 minutes until golden on top.

I doubled the recipe to serve 8, but then it's harder to keep the cheese mixed; it's better I think to make in batches. You can also add other ingredients or herbs to 'customize' the dish. Great with tomato salsa!