• 300g  Comte cheese  
• 200ml  milk
• 100ml  creme frache
• 4 egg yolks
• 50g caster sugar
• 1 orange
• 200g cooked meats

Cut the orange peel into julienne strips and boil it in water for 1 minute.
Drain and repeat.
Bring the milk and crème fraîche to the boil, remove from the heat and mix in the grated Comté cheese.
In a terrine dish, whip up the egg yolks with the sugar, mix in the milk and pour into 6 small individual moulds. Cook in the oven in a bain-marie at 150°C for approximately 40 minutes.
Remove from the oven and allow to cool. Divide the orange peel between them and serve with the cooked meats