This simple Cheese Custard is made using egg yolks to thicken it and cream cheese to lighten it up a bit.
It can be used to fill gougères and sandwiches, and you can replace the Gruyère with parmesan or Brie, if you prefer.
Add 125 ml of milk and 125 ml of cream to a saucepan
Add 100 g of egg yolk and whisk to combine. Turn the heat on to low
Add 200 g of diced gruyère cheese and stir until it starts to melt
Keep stirring until the mixture reaches 82 °C. Turn off the heat
Transfer the mixture to a tall container and blend with a hand blender on low speed until smooth
Cover with plastic wrap and refrigerate until completely chilled and firm
Add 500 g of cold cream cheese and the chilled cheese mixture to a bowl. Mix with a spatula until thoroughly combined
Transfer to a piping bag. Tie it and trim off the excess from the top of the bag. The cheese custard is ready
Enjoy! This is great to fill gougères or to add to a sandwich!
Yield 1 kg
Diced Gruyère Cheese200 g
Egg Yolk100 g
Cold Cream Cheese500 g