By Erica Lovelace
Savory Egg Custard
7 steps
Prep:15minCook:30min
This recipe comes from the San Francisco Cooking School. Get creative with your infusions! You can use mushrooms, leeks or any other savory ingredient as long as it’s strained through a fine cone.
Updated at: Thu, 17 Aug 2023 04:01:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
2
Low
Nutrition per serving
Calories291.6 kcal (15%)
Total Fat27.5 g (39%)
Carbs5.1 g (2%)
Sugars4.8 g (5%)
Protein6.9 g (14%)
Sodium255.1 mg (13%)
Fiber0 g (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Thinly slice and clean your green garlic. Sauté on low heat with a bit of water until soft.
Step 2
Blend sautéed green garlic and milk. Sieve through a fine mesh cone or cheese cloth. Set aside to cool.
Step 3
Whisk egg yolks, egg and cream together. Combine with green garlic mixture.
Step 4
Prepare a Bain Marie.
Step 5
Sieve entire mixture through a fine mesh cone or cheese cloth one more time and then pour into ramekins.
Step 6
Depending on the size of your ramekins you will need to bake: 4 oz ramekins for 20 minutes, 6-8 oz ramekins for 30-40 minutes.
Step 7
The custard should be set enough that it still jiggles slightly but not completely still. This means it’s over cooked.
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