Savory Egg Custard with Vegetables

Preheat the oven to 140°C (approximately 275°F). Butter a baking dish. Bring a large pot of water to a boil.

In a bowl, whisk together 0.5 liter (approximately 2 cups) of the milk, the eggs, cheese and a little salt, pepper and nutmeg. Pour the egg mixture into the baking dish and set the dish in a larger baking dish. Pour boiling water to come halfway up the sides of the pan and bake the custard until set, about 30 minutes.

Peel the carrot and celery peel and cut into very thin strips. In a saucepan, bring the vegetable broth to a boil, add the vegetables and blanch until crisp-tender, drain well reserving the cooking liquid.

Pour 200 ml (approximately 1 cup) hot vegetable broth into a saucepan, whisk in the remaining 50 ml (approximately 1/4 cup) milk and egg yolks, and cook over low heat, whisking all the while until the sauce is creamy (do not boil!). Stir in the sour cream and season with salt, pepper and nutmeg.