Instructions: Preheat oven to 350 degrees. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool. Increase oven temperature to 375 degrees.

Generously coat eight (6-ounce) ramekins or custard cups with butter. In a large bowl, whisk eggs and sugar until well blended. Stir in cream, then walnuts and cheese. Divide custard equally among ramekins. Arrange filled ramekins on a baking sheet. Bake until custard no longer jiggles when a ramekin is gently shaken, 25 to 35 minutes. Let cool to room temperature before serving with fresh berries and a glass of tawny port, if you like.

Note: This is a cross between
cheesecake and panna cotta, with the texture of bread pudding; you also can bake it in a shallow 3-quart gratin dish.

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