1 cup (250 ml) 35% cooking cream

1/3 cup (75 ml) crumbled blue cheese

5 egg yolks

Salt and pepper

Approximately 2 tablespoons (30 ml) toasted walnuts, finely chopped

With the rack in the middle position, preheat the oven to 150 °C (300 °F).

In a saucepan, gently heat the cream and cheese until the cheese has melted. Remove from the heat. Let cool.

Place the egg yolks in a bowl. Whisk in the cheese mixture. Season with salt and pepper. Pour into ten 60 ml (1/4 cup) ramekins.

Place the ramekins in a baking dish. Add enough hot water to fill the dish halfway up the ramekins. Bake for about 15 minutes. Refrigerate for 3 to 4 hours.

Sprinkle with walnuts and serve.

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