(creamed cheese with tomato topping)
For the cream: 1 liter of milk - 8 eggs - 150 g. Grated gruyerè cheese
Salt - Pepper - Grated nutmeg
For the sauce: 200 g. Tomato paste - 20 g. Flour - 30 g. Butter - 2 cups of warm water
Salt - Pepper

Preheat the oven to 150°. While bringing the milk to a boil, beat the eggs and add the grated cheese, salt, pepper, and nutmeg.
Pour the milk into the mixture and continue to mix until the cheese is well melted. Pour the mixture into a small buttered cake mold. Cover the mold and place it in a large pan half filled with boiling water. Place the pan in the preheated oven and cook the cream for an hour.
Be very careful that the water boil does not change. The cream will be ready when after inserting a toothpick in the center it comes out dry.
Before the cream comes out of the oven, heat the butter in a casserole, add the flour, and mix for a minute. Add the tomato paste and dilute it with the warm water. Add salt and pepper, cover and cook for 15 minutes.
Top the cooked cream with the tomato sauce.