Double-Yolk Egg & Smoked Salmon Custard Bake

This velvety savory custard is built for richness: a generous boost of extra egg yolks gives the base an almost pudding-like silkiness, while cubes of cream cheese melt into pockets of tang throughout. Folded through with flakes of smoky, delicate salmon and a whisper of fresh dill, it bakes low and slow in a water bath until just set — the result is something between a quiche without the crust and a classic French savory flan, entirely gluten-free since there's no pastry or flour thickener in sight. It's an ideal dinner for anyone craving something indulgent but protein-forward and light on carbohydrates. Serve it warm from the oven with a crisp green salad and a squeeze of lemon, or let it cool slightly and slice it into wedges for a more composed plate. Because it relies on naturally gluten-free ingredients — eggs, dairy, and fish — there's no need for substitutions or special flours; just careful sourcing of smoked salmon and cream cheese to confirm no hidden gluten-based additives. This dish also reheats beautifully, making it a smart make-ahead option for busy weeknights or a special weekend brunch-for-dinner. The combination of yolks and cream cheese keeps the custard from weeping or becoming rubbery, so it stays luxuriously smooth even the next day.

Ingredients

• 4 largeWhole eggs
• 4 largeExtra egg yolks, in addition to the whole eggs
• 1 cupheavy cream
• 0.5 cupwhole milk
• 4 ozcream cheese, cut into small cubes, confirm gluten-free label
• 4 ozSmoked salmon, flaked, confirm gluten-free processing
• 2 tbspfresh dill, chopped, plus extra for garnish
• 2 stalksscallions, thinly sliced
• 0.25 tspsalt
• 0.25 tspblack pepper, freshly ground
• 1 tsplemon zest
• 1 tbspbutter, softened, for greasing the dish

Method

1. Preheat the oven to 325°F (165°C). Grease the baking dish thoroughly with the softened butter.
2. In the mixing bowl, whisk together the whole eggs and extra egg yolks until smooth and well combined.
3. Whisk in the heavy cream and whole milk until the mixture is fully incorporated and uniform.
4. Season the custard base with salt, pepper, and lemon zest, whisking briefly to combine.
5. Gently fold in the flaked smoked salmon, cubed cream cheese, chopped dill, and sliced scallions, distributing them evenly through the custard.
6. Pour the custard mixture into the prepared baking dish, spreading it into an even layer.
7. Place the baking dish inside the roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the baking dish, creating a water bath.
8. Carefully transfer the water bath setup into the preheated oven and bake until the custard is just set in the center with a slight jiggle, about 40-45 minutes. 45:00
9. Remove the baking dish from the water bath and let the custard rest at room temperature for 10 minutes before slicing to allow it to set fully. 10:00
10. Slice into wedges or squares, garnish with extra fresh dill, and serve warm.