For the egg custard, mix eggs, milk and spices. Chop the chervil and add to the mixture. Pour the mixture into a buttered cup or mold and cook in a bain-marie for about 40 minutes in the oven at 120 degrees Celsius. Attention: The water should not make, otherwise the egg stiffness gets holes. Cool, turn out and cut into slices.
Tip: For Christmas, it is good to use a cookie cutter to cut stars out of the egg custard.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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