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Crater Lake Blue Custard with Leeks & Bacon

Savor this velvety smooth egg custard infused with mellow goodness of Crater Lake Blue topped with sautéed leeks and crisp bacon. Elegant enough to serve at brunch yet simple enough for a weeknight supper. Serves 4

Crater Lake Blue Custard with Leeks & Bacon


  • 3.5 oz Crater Lake Blue, divided
  • 2 c. half and half
  • 4 large eggs
  • ½ tsp. salt
  • 1 tbsp. olive oil or bacon grease
  • 2 leeks, cleaned and thinly sliced
  • 2 slices of bacon, cooked crisp and crumbled


  1. Preheat oven to 350°F. Bring 4-6 c. water to boiling.
  2. Crumble Crater Lake Blue. Reserve 2 tbsp for garnish. In a small saucepan, combine half and half and remaining cheese. Heat on medium until cheese melts into cream, about 5 minutes. Remove from heat.
  3. When cream mixture has cooled, whisk in eggs and salt until thoroughly blended. Pour equal amounts of egg and cheese mixture into buttered 6-8 oz. ramekins.
  4. Create a water bath by place ramekins in a baking dish and carefully pouring boiling water into pan around the ramekins to a depth of about 2 inches. Cooking in a water bath creates the custard-like texture. Bake for about 30 minutes, until custard is firm in the center.
  5. In a medium skillet, heat olive oil or bacon grease to medium high. Sauté leeks for 3-4 minutes, until tender. Season with salt and pepper.
  6. Serve custards immediately topped with equal amounts of leek mixture, bacon and blue cheese.