Cheese and Cucumber Custard with Radish Salad

For the cheese and cucumber custard: Peel cucumber, cut in half lengthwise, scrape out seeds with a spoon and grate. Season with salt and allow to sit to release water.

Cut the cheese into small cubes.

In a bowl, stir the cucumber with the cheese, herbs, eggs, yolks and milk. Season with salt and pepper to taste. Grease 4 ramekins with butter. Divide the cucumber mixture between the ramekins.

Place the ramekins in a large baking dish and pour 1 liter (approximately 4 cups) of boiling water into the baking dish. Bake in a 160°C (approximately 325°F) oven for 40-45 minutes.

For the radish salad: Rinse the radishes and slice. Rinse the cucumber, cut in half lengthwise, remove seeds and cut into small cubes.

In a bowl, whisk the vinegar with the oil, and season with salt and pepper to taste. Stir in the radishes.