By Chef John Ash
I’m using salmon caviar here but you could use smoked salmon or even shaved truffle if you’re feeling flush. The custards can be baked up to 4 hours ahead. Reheat gently in a water bath. This dish is especially delicious served with the complex Sonoma-Cutrer Founders Reserve Chardonnay.
Difficulty Level Medium
1/2 cup of heavy cream
1/2 cup milk
1 teaspoon dry sherry
1/4 cup freshly grated parmesan cheese
1/8 teaspoon salt or to taste
Pinch freshly ground white pepper
1 large egg
1 large egg yolk
2 ounces fresh salmon caviar
micro greens (optional)
In a small saucepan, combine the cream with the milk, sherry, cheese, salt and pepper and cook over moderately high heat until bubbles appear around the edge. Remove from the heat, cover the pan and let the cream steep for 30 minutes.
Preheat the oven to 250°. Pour the cream mixture into a measuring cup topped with a medium mesh strainer. Gently press the mixture thru discarding any solids. Whisk in the egg and yolk. Pour the custard into six 2-ounce ovenproof egg cups.
Set the cups in a roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Transfer the pan to the oven and bake the custards for 45 minutes, or until just set. Remove the pan from the oven and let the custards cool in the water bath for 5 minutes. Remove the custards from the pan. Top them with caviar and micro greens if using and serve warm.