Whisk together the cream, milk and eggs. Add the flour and whisk well until smooth and lump-free. Season with thyme, salt and pepper to taste and divide the mixture among the muffin tin hollows. Sprinkle the cheese on top and bake for about 25 minutes or until the egg mixture has set. Leave to cool slightly and remove from the tins. Leave to cool completely and arrange in an airtight container.
Serve with a generous scoop of pesto and freshly made tomato sauce.
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