Pepper Custards

OK, so it sounds a bit icky and it might seem a bit fussy, but it's delicious and straightforward. Don't be a coward, leap in and try something refreshingly new and even newly refreshing. The tangy bite of the pepper is a perfect counterpoint to the smooth richness of the custard. You can actually serve these warm or cold. If you want to serve them cold, then don't make them more than about four hours or so before you intend serving them up. If you're not intending to turn them out, then don't worry about the buttering ramekins bit.

Ingredients

• 6 eggs
• 350ml gold top milk
• 1 tbsp chives, finely chopped
• 60g finely grated but fresh parmesan
• 1 green pepper, chopped
• 2 tsp finely chopped fresh dill
• ½ tsp salt
• Plenty of finely ground black pepper

Butter four ramekins and pop them in the freezer for a while while you make the custard. Whizz the milk and pepper together well and strain into a small pan. In a bowl, beat the chives, parmesan and eggs together with the salt.

Heat the milk and pepper mixture over a gentle heat (to avoid burning) until it has almost boiled, then pour it onto the egg mixture in a thin stream, whisking the egg mixture as you pour. Fill a roasting tin with hot water to about 4 cm height, and stand the ramekins in this. Top the water up until it is just below the lip of the dishes. Bake in an oven at 350F/180C/Gas 4 for 40 minutes.

Remove the custards from the oven, stand for a few minutes and then turn them out carefully. A failsafe method is to cut around the edges of each mousse with a sharp knife, and then dribble a little warm butter down the sides of the dish so that the custard becomes loose in the dish. Use the dill to sprinkle as a garnish on the plate or, if you haven't gone the turning out route, on the top of the custards.