I have a dreadful tendency not to buy cookbooks, but to flick through them commenting on the recipes and their supposed lack of originality. However the other day I did stumble upon one (a recipe) that sounded peculiar enough to warrant a try: Blue-cheese Custard.
The recipe sounded unusual but exhilarating and after searching around for a suitable recipe (I failed to get a shot of the recipe in the bookstore and wanted an alternative without gelatine as a necessary ingredient) it was scheduled for a trial run for a quiet dinner with Mum.
The recipe was simple, but with such a strong blue and so much cream it felt unnecessarily decadent and left you concerned about your elevated cholesterol levels. So here is a slightly altered version, adapted from a guaranteed Creme Brulee recipe.
Makes 8.Ingredients:
500ml (2C) milk
185ml (¾C) whipping cream
70g strong crumbly blue cheese
cracked pepper
4 egg yolks
1 egg
- Preheat oven to 160 degrees Celsius.
- Combine cream with milk and blue cheese in a saucepan and bring to boiling point over medium heat and turn off. (Do not boil).
- Beat the egg and the egg yolks in a bowl with pepper. Whisk until well combined.
- Slowly drizzle milk mixture into eggs while whisking.
- Strain the mixture as you divide it between the ramekins. this will remove any components of cooked egg.
- Place ramekins in a baking dish and place boiling water around ramekins up to half way. Bake in oven for 35-40 minutes or until set. Remove from oven and allow to cool slightly.
- Serve with a salad of ingredients that compliment the flavour of blue cheese: roast pumpkin, walnuts, rocket, prosciutto - lightly fried till crispy, pear, broccoli...
It was so delicious I forgot to take a picture before we commenced eating.
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