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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