fine salt and freshly ground black pepper, to taste
freshly ground nutmeg, to taste
250 g wheel camembert cheese
120 ml heavy cream
Recipe preparation steps
Butter 4 small, 2.8" baking dishes. Arrange the dishes on a baking sheet. Preheat the oven to 355ºF.
Lightly scrape some of the surface coating off the cheese. Cut the cheese in half, parallel to the flat sides, making 2 disks. Cut each disk into 8 wedges. Arrange 4 wedges, surface coating side up, in each of the baking dishes.
Whisk together the eggs, cream, chervil, salt, pepper, and nutmeg. Divide the mixture between the baking dishes.
Bake until the custard is browned and puffy, about 25 to 30 minutes.