Tamale Tart With Roasted Garlic Custard And Gulf Crabmeat Recipes

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.)

Steps:

• The Case: Roll out the pastry into a rectangle and brush with beaten egg. Sprinkle on some icing sugar, nutmeg, and cinnamon. Tightly roll the pastry, along the longest side, into a sausage roll and slice into discs (about 1-inch thick). With the palm of your hand press down into each disc, then roll out each one into a circle.
• Grease the bottom and sides of 6 oven-proof glasses with butter, then dip each into a bag of flour so that the flour sticks to the butter and shake off any excess. Put the center of the pastry circles on top of the floured oven-proof glass, and gently press the sides of the pastry onto the side of the glass (it should look a bit pleated). Place the glasses (rim side down) on a tray in a preheated 350 degree F.oven). When they are cooked, take them out of the oven and press the bottom of each pastry case, this will ensure that they have a flat bottom.
• The Custard: Break the eggs into a mixing bowl with the sugar and orange zest and whisk thoroughly. Scrape out the seeds inside of a vanilla pod and stir this into the egg mixture. Pour the cream into a saucepan and remove from the heat just before it boils. Pour the hot cream into the bowl of eggs, stirring all the time. Then transfer this mixture back to the saucepan, on medium heat and stir continuously until it has thickened.
• Pour the custard into the pastry cases and let sit to cool.
• Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;