1.   Fill pan with boiling water to come two-thirds up sides of terrine.

2.   Mark filled the pan and set it on the stove.

3.   Arrange cups in roasting pan and fill pan with hot water until water reaches halfway up sides of cup.

4.   Add enough brioche slices, sugared side down, to fill the pan.

5.   Continue filling the pan with potatoes, optional cheese, seasonings and end with a layer of potatoes.

6.   Fill pan completely with dough and roll smooth.

7.   Fill pan with batter, smoothing top.

8.   Fill pan with beans or pie weights.

9.   Fill the pan with ice and water, and set the eggs aside to cool completely.

10.   Fill the pan with water, then add cloves and a cinnamon stick, if you like, to the water.