| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
c |
Heavy cream |
| 1 |
|
Garlic head; split in half |
| 1 |
c |
Fresh sweet corn cut from cob; reserving 2 cobs |
| 1 |
tb |
Cumin |
| 4 |
|
Egg yolks |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Bayou Blast; see * Note |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
Preheat the oven to 350 degrees. Grease 4 ramekins with butter. In a
sauce pot, combine the cream, garlic head, and corn cobs. Bring the
liquid up to a boil and reduce to a simmer. Simmer for 10 minutes to
infuse the garlic. Remove from the heat and strain. Add the corn to
the cream mixture. In a mixing bowl, whisk the yolks and cumin
together. Temper the cream into the yolks. Season with salt and
pepper. Ladle the custard into 4 ounce ramekins. Place in a
water-bath and bake for 1 hour or until the custards set. Remove from
the oven and the water-bath. Allow the custards to rest for 5 minutes
before inverting. Serve garnished with Bayou Blast. This recipe
yields 4 custards.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2360 broadcast 05-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-07-1998
Recipe by: Emeril Lagasse
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