Wednesday, 30 January 2013

Blue Cheese Custard

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.
500ml (2C) milk
185ml (¾C) whipping cream
70g strong crumbly blue cheese
cracked pepper
4 egg yolks
1 egg

  1. Preheat oven to 160 degrees Celsius.
  2. Combine cream with milk and blue cheese in a saucepan and bring to boiling point over medium heat and turn off. (Do not boil).
  3. Beat the egg and the egg yolks in a bowl with pepper. Whisk until well combined.
  4. Slowly drizzle milk mixture into eggs while whisking.
  5. Strain the mixture as you divide it between the ramekins. this will remove any components of cooked egg.
  6. 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.
  7. 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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