1. Preheat the oven to 210 ° C (th. 7). Whisk the eggs with the petit suisse, the cream and the flour (reserve a teaspoon for flouring the mussels). Gradually pour in the milk until a smooth paste is obtained. Season with salt and pepper, add nutmeg and chervil. Stir in the grated surimi (or grated seafood) and Gruyere. Mix well.
2. Margarine and lightly flour 4 individual tartlets. Distribute the preparation. Cut the surimi sticks into slices, push them lightly into the molds. Bake for 20 minutes. Serve hot or cold.