Mention cauliflower, and “silky” and “elegant” are probably not the first two adjectives that come to mind. But this recipe, which is both, demonstrates that there are no ingredients so ordinary that they can’t be transformed into something special. It makes a superb first course for a special dinner party.
6 SERVINGS
14 |
ounces (about 4 cups) cauliflower florets |
1¼ |
cups heavy cream |
4 |
large eggs |
1 |
teaspoon salt |
|
Freshly grated nutmeg |
½ |
garlic clove |
2 |
tablespoons butter |
½ |
cup fresh bread crumbs |
Heat the oven to 300 degrees. Steam the cauliflower until quite tender, 7 to 10 minutes. When it’s done, you should be able to smash a floret between your fingers. Undercooking the cauliflower will make the custard grainy.
Reserve 4 florets for garnish. Transfer the remaining cauliflower to a blender and pulse several times. Add the heavy cream and puree until smooth. Pulse in the eggs, salt and nutmeg to taste.
Strain the puree into a large measuring cup. Stir the puree with a rubber spatula to help it flow through the strainer, but do not press it; pressing will also make the custard grainy. Divide the strained puree evenly among six ½-cup ovenproof ramekins.
Place the ramekins in a large roasting pan and place the roasting pan in the oven. Pour boiling water into the roasting pan to come halfway up the sides of the ramekins. Bake the custards until the center of each just barely jiggles when you shake the pan, 35 to 40 minutes.
While the custards are baking, prepare the topping. Mince the garlic. Heat a small skillet and melt 1 tablespoon of the butter over low heat.
Add the garlic and bread crumbs and cook until the crumbs turn golden brown, about 5 minutes. Remove from the heat and set aside. Slice each reserved cauliflower floret from top to bottom into 3 pieces. In a separate pan, melt the remaining 1 tablespoon butter. Cook the florets until golden brown, about 10 minutes. Remove and drain on paper towels. Set aside.
When the custards are cooked, remove from the water bath and let stand at room temperature for 10 minutes to set. Sprinkle the bread crumb mixture evenly over the top and garnish each custard with 2 cauliflower slices. Serve immediately.