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cooked cream with comte cheese and cooked meats

Cooked cream with Comte cheese and cooked meats

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Recipe Information

Yield:    6 servings
Cook Time:   40 minutes
Level:   average


  • 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

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