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Savory Custard
This is an easy recipe for a custard that we use as an accompaniment to a variety of appetizers and salad. It has an added benefit in that it can be made in advance and warmed in the microwave to serve.
Recipe courtesy of Inn at Thorn Hill
| Yield : 8 to 10 custards |
Ingredients
- 5 eggs
- 1 1/2 cups heavy cream
- 3/4 cup thick roasted tomato sauce (or 3/4 cup of your desired roasted, pureed vegetable)
- 1/4 tsp. fennel seed
- 1 clove garlic
- generous pinch of salt and a pinch of pepper
- 2 Tbsp. finely grated parmesan cheese
Preparation
Preheat oven to 300 degrees.
Grease 8 to 10 ramekins, or custard cups, 3-4 ounce capacity.
In a blender or food processor combine:
Puree all the ingredients until smooth. Arrange the ramekins in a baking dish. Pour the custard mixture into the ramekins, filling them almost to the top.
Put the pan full of custards into the oven, then add hot water to the pan until it comes within 1/2 inch of the tops of the ramekins. Bake the custards for at least one hour (the time will vary depending on the ramekin size, accuracy of the oven temperature, etc.) until they are set in the center.
When they are done baking, refrigerate the custards until you are ready to serve them. To serve: warm the custard in a microwave oven (one custard will take approximately 30 seconds on high) run a knife around the edge of the ramekin, and invert the custard onto the plate.
Notes:
We originally developed this recipe as a roasted tomato custard, but soon found that it worked very well with a wide variety of other vegetables as long as they were cooked, (preferably roasted to bring out the most flavor) and pureed.
Some serving suggestions:
- Grilled shrimp with a warm tomato Custard and basil vinaigrette.
- Pan-fried duck breast on greens with a warm pumpkin and parmesan custard with cranberry and green peppercorn dressing.
- Roasted asparagus with a warm wild mushroom custard, and a cool fresh tomato sauce.
Grease 8 to 10 ramekins, or custard cups, 3-4 ounce capacity.
In a blender or food processor combine:
Puree all the ingredients until smooth. Arrange the ramekins in a baking dish. Pour the custard mixture into the ramekins, filling them almost to the top.
Put the pan full of custards into the oven, then add hot water to the pan until it comes within 1/2 inch of the tops of the ramekins. Bake the custards for at least one hour (the time will vary depending on the ramekin size, accuracy of the oven temperature, etc.) until they are set in the center.
When they are done baking, refrigerate the custards until you are ready to serve them. To serve: warm the custard in a microwave oven (one custard will take approximately 30 seconds on high) run a knife around the edge of the ramekin, and invert the custard onto the plate.
Notes:
We originally developed this recipe as a roasted tomato custard, but soon found that it worked very well with a wide variety of other vegetables as long as they were cooked, (preferably roasted to bring out the most flavor) and pureed.
Some serving suggestions:
- Grilled shrimp with a warm tomato Custard and basil vinaigrette.
- Pan-fried duck breast on greens with a warm pumpkin and parmesan custard with cranberry and green peppercorn dressing.
- Roasted asparagus with a warm wild mushroom custard, and a cool fresh tomato sauce.
