Recipe 5 of 103
She had me at custard….sweet or savory I love custard. Creamy, silky, decadent custard, throw in some salty prosciutto, crispy asparagus on grilled bread. done 🙂
You can make the custard a day or two ahead, or make a ton and always have it in your fridge for a quick bite of lusciousness. Here is what you will need for the custard. This recipe will serve 4 for lunch or 8 for small bites3/4 cup heavy cream
1/4 cup whole milk
2 spring garlic gloves or 1 small garlic clove, finely chopped
1 ounce freshly grated parmesan buy good parmesan reggiano and grate it yourself
1/2 teaspoon maldon salt
1 large egg
1 large egg yolk
Preheat oven to 325˚
Combine the milk and cream, pour half into a small sauce pot, add garlic, parmesan and salt. Bring to a simmer and cook for 1 minute, take off heat and blend until smooth. I used an immersion blender for this step, right in the pan, you could just whisk it or get your blender out, do what works for you. In a mixing bowl, whisk egg yolk, whole egg and the remaining cold cream/milk mixture. Carefully whisk the hot into the cold, very slowly drizzle the hot mixture from the sauce pot into cold mixture in the mixing bowl, whisking vigorously so you don’t scramble your eggs. When both are combined pour into two 1 cup custard gratins or one 2 cup gratin, what ever you have will work. Ready a bain-marie aka water bath for baking, get some water boiling. Set a kitchen towel in a large baking casserole, place filled gratins in casserole and fill with boiling water about half way up the gratins like this.The kitchen towel prevents the gratins from vibrating and causing bubbles in the custard. Bake for 25 to 30 minutes or until custard has set, edges should be firm and the middle a bit wobbly. Let the custards cool in the bain-marie, they will continue to set up. At this point you can keep these covered in fridge for a day or two.
On to the next step, here is what you will need.
16 asparagus spears, the thickness of a pencil, woody bottoms discarded
10 to 12 small tender basil leaves
1/2 a lemon (optional)
6-8 this slices of prosciutto
grilled rustic bread or baguette
Heat the olive oil in a saute pan, get it smoking hot, add asparagus and quickly toss to sear on all sides, sprinkle with maldon salt. Cook for about 5 minutes on medium heat, make sure not to over cook the asparagus, you want it to have a little crunch left in it.
Add basil leaves, making sure they get some time in the oil to crisp up.
When the basil has crisped up a bit, rest on top of the asparagus so it doesn’t wilt away to nothing. Slice up the bread of your choice and either grill or toast it.
Now its time to assemble this lovely little snack. I like the custard to be more room temp then super cold. Spread a spoonful of custard on your grilled bread, top with asparagus, prosciutto and basil.
Enjoy! All these elements together make for an amazing bite. The custard is so rich and decadent. The cheesy garlicky flavor is addictive, I will admit to snagging spoonfuls from the fridge several times a day while researching this post. Its all April’s fault! Thanks to Jenny for the food porn pics and thanks to April for introducing me to a new love, Parmesan Custard.