GARLIC CUSTARD
Entered for safe-keeping. Side for dinner from Julie Knudsen, from a newsgroup listing. This could be interesting as a dip for chicken tenders. (Updated 10/09/13: Based on a review, I recommend letting the garlic cream sauce cool to lukewarm before adding the eggs; the three eggs could also be whisked together and drizzled slowly, a bit at a time. It is highly recommended to maintain whisking of the garlic cream sauce while drizzling the egg, so another set of hands would be helpful.)
Provided by KateL
Categories Vegetable
Time 45m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
- Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.
- Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).
- Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).
- Add the cheese, salt and pepper.
- Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
- Let cool slightly before unmolding.
- Serves 6.
Nutrition Facts : Calories 489.2, Fat 49.3, SaturatedFat 29.6, Cholesterol 332.7, Sodium 311.4, Carbohydrate 6.6, Fiber 0.2, Sugar 0.3, Protein 7
TAMALE TART WITH ROASTED GARLIC CUSTARD AND GULF CRABMEAT
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the garlic custard: Bring the cream to a boil in a medium saucepan over medium heat. Lower the heat and then simmer until liquid is reduced to 1 cup plus 2 tablespoons. Whisk in the roasted garlic. In a mixing bowl, whisk the egg yolks lightly while drizzling in the cream mixture, and season with salt and pepper. Cover and set aside to cool.
- For the tamale tart: In a small saucepan, steam the red bell pepper over boiling water until soft, about 10 minutes. Drain and transfer to a blender or food processor; blend until smooth. You should have about 3/4 cup puree; if necessary, add a little water to make up the quantity.
- In a medium bowl, combine the masa harina, cornmeal, cayenne, cumin and salt. In a large bowl, using an electric mixer at medium speed, whip the shortening until light and fluffy.
- Gradually beat the dry ingredients into the shortening to form a smooth dough. Beat in the ancho chili puree and the red bell pepper puree. Form the dough into a disk and pat into a 9-inch tart pan with a removable bottom, pressing the dough evenly over the bottom and up the sides. Fill the tart pan with the reserved garlic custard and cover with plastic wrap.
- Place a round metal cooling rack inside a wok and pour in the water; the rack should fit at least 3 inches above the water. Bring the water to a boil over high heat, then turn off the heat. Place the wrapped tart pan on the rack and reheat the water until it boils again. Lower the heat to simmer, cover the wok, and steam until the custard is set but still trembles slightly, 25 to 30 minutes. Using pot holders, carefully lift the tart pan off the rack. Remove the plastic wrap and the sides of the tart pan. Transfer to a serving platter.
- For the crabmeat: In a large non-reactive skillet, heat the olive oil over high heat until lightly smoking. Add the onion and cook, stirring for 1 minute. Stir in the crabmeat, tomatoes, cilantro, serrano and lime juice, and cook until warmed through, about 2 minutes. Season with salt. Using a slotted spoon, cover the top of the tart with the crab mixture. Cut the tart into wedges and serve warm.
GARLIC CUSTARDS
Steps:
- Preheat the oven to 200 degree F.
- Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
- Preheat the oven to 300 degrees F.
- Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
- To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
- Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
- Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
- Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS
Provided by Alfred Portale
Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
- Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
- Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
ROASTED GARLIC MUSTARD
Steps:
- Wrap 8 cloves garlic in foil; roast 30 minutes at 400 degrees F. Squeeze the garlic out of its skin and puree with 1/2 cup dijon mustard, 1/3 cup maple syrup, and salt and pepper.
FRESH SPINACH AND ROASTED GARLIC CUSTARDS
Another recipe from the October 2006 edition of Bon Appetit; these custards are very easy and impressive to make. They pair well with steak.
Provided by Raquel Grinnell
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water.
- Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
- Pour cooled spinach mixture into blender; add eggs and roasted garlic. Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.
- Do ahead: Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
- Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
Nutrition Facts : Calories 327.7, Fat 32.7, SaturatedFat 19.3, Cholesterol 249.7, Sodium 375.6, Carbohydrate 3.4, Fiber 0.3, Sugar 0.4, Protein 6.2
ROASTED GARLIC FLAN
The cookbook author Rozanne Gold does more with three ingredients than most cooks can do with 10 or 12. Here she combines elephant garlic, cream and eggs into a flan of remarkable simplicity and depth of flavor.
Provided by Amanda Hesser
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
- Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
- Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
- Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 253 milligrams, Sugar 2 grams, TransFat 0 grams
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SPINACH & ROASTED GARLIC CUSTARDS WITH TRUFFLES
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Servings 6Category Side Dish
- Preheat the oven to 325°. Butter or spray six 3/4-cup ramekins and place in a 13"x9" baking pan or glass casserole dish.
- Fill a large bowl with ice and water. Bring cream to a simmer in a medium saucepan. Remove the cream from heat, then add spinach, salt and pepper, stirring until spinach wilts (about 1-2 minutes). Place saucepan in the ice water bath, stirring to rapidly cool mixture.
- When spinach/cream mixture is cool, pour it into blender. Add truffle-infused eggs and roasted garlic. Blend until spinach is pureed and custard is smooth.
- Divide custard among prepared ramekins. Pour enough hot water into baking dish to come up 1/2 way up sides of ramekins.
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