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Cauliflower Custards in Eggshells w/Caviar Recipe

   
 

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     Cauliflower Custards in Eggshells w/Caviar

Category   Appetizers
Sub Category   None

Ingredients
8 oz cauliflower, cut into large florets, stems trimmed
2 tablespoons of unsalted butter
1-1/2 cups of water
1/2 cup of milk
3/4 cup of heavy cream
8 large eggs (with the paper egg carton)
Salt
1 to 2 oz of caviar
Zest from 1 lemon
 

Instructions
Preheat the oven to 275°. Cut the florets of cauliflower vertically through the stems into 1/2 inch slices. Place the cauliflower, butter and water into a medium saucepan. Simmer for about 30 minutes, or until the liquid is almost gone and the cauliflower is tender. Add milk and cream and simmer for 5 more minutes. Pour mixture into a blender and let cool. There should be about 1 cup of the mixture.
For the eggshells- on top of a towel, rest an egg on its side. Holding the egg steady, use a serrated knife to saw halfway through the wider end. Lift the egg upright, remove and discard the lid, pour the egg into a bowl, and save the shell. Repeat with the remaining eggs, reserving 2 separately for the custard. Break off any loose bits of shell from around the opening and make sure that the opening is large enough for a spoon to fit through it. Drain the eggshells upside down in the egg carton. When the cauliflower mixture has cooled, add the reserved 2 eggs. Salt to taste and blend. Strain mixture through a fine mesh strainer into a small pitcher. Skim off any foam that has risen to the top. Turn the eggshells upright in the carton and fill each egg three quarters full with the custard.
To cook the eggs- in a deep baking pan, place the carton in the pan and fill the pan with enough hot water to reach two-thirds of the way up the eggs. Cover the pan with a lid or bake for 40 to 45 minutes, or until the custard is set. Allow the custard to cool slightly. When ready to serve, place each egg in an egg cup. Top each egg with a spoonful of caviar. Garnish with a few threads of lemon zest.


Originally Submitted
6/30/2009





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