Ingredients Jump to Instructions ↓

  1. Filling:

  2. 1 Tbs. olive oil

  3. 1 large or 2 medium red bell peppers (10 ounces total), cored, seeded, and cut into 1/4-inch dice

  4. Kosher salt

  5. 1/4 cup cornstarch

  6. 1-1/4 cups whole milk

  7. 2 large eggs

  8. 2 large egg yolks

  9. 1 cup heavy cream

  10. 1/2 tsp. kosher salt

  11. Pinch cayenne

  12. Butter or oil for the pan

  13. 4 oz. fresh goat cheese, coarsely crumbled

  14. 2 tsp. fresh thyme leaves, lightly chopped

Instructions Jump to Ingredients ↑

  1. To learn more, read the article:

  2. Heat the olive oil in a 10-inch skillet over medium-high heat. When the oil is hot, add the peppers and a generous pinch of salt. Cook, stirring often, until the peppers soften and brown slightly, about 5 minutes. Set aside to cool.

  3. Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in 1/2 cup of the milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, and then gradually whisk in the rest of the milk, the cream, salt, and cayenne.

  4. Butter or oil a 2-quart, 7x11-inch Pyrex dish or an 8x11-inch ceramic gratin dish. Spread the peppers over the bottom of the pan. Scatter on the goat cheese and thyme.

  5. Whisk the batter in case it has settled and then pour it into the baking dish. Bake until the top is deep golden and the custard is set (insert a pick in the center to check; it should be softly set, neither liquid nor firm), 25 to 30 minutes. Let stand for 30 minutes before serving.


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