Warm Cheese Custards with Smoked Salmon

Ingredients

Method

Heat the butter and gently saute the shallots. Add the milk, PHILLY and herbs. Bring to the boil then remove from the heat, allow to cool then strain and discard onion and herbs
Add the cheese and beaten eggs, then pour into greased and base lined 8 x 1/2 cup capacity moulds. Place into a water bath so that the water comes half way up the sides of each mould
Bake in a moderately slow oven 160°C for 15-20 minutes or until just set. Allow to settle for 10-15 minutes before unmoulding onto serving plates. Serve with smoked salmon and a little green salad. Serve immediately