Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | === custard === |
| 1.00 teaspoon | olive oil |
| 1.00 cup | thinly-sliced ramp whites (wild lee; ks), reserve the |
| 1 \N | for the relish |
| ½ teaspoon | chopped garlic |
| 5.00 \N | eggs |
| 2½ cup | cream |
| ¼ cup | grated parmesan cheese |
| 1.00 pinch | nutmeg |
| 1 \N | === relish === |
| ¾ cup | green part of the ramp; washed, left whole |
| 2.00 tablespoon | olive oil |
| 2.00 tablespoon | chopped red pepper |
| ¼ cup | crispy bacon bits; (abt 1 cup raw) |
| 1.00 teaspoon | white wine vinegar |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
Preheat the oven to 450 degrees. Heat the oil in a medium saute pan until it ripples. Add the ramp whites and cook until tender, 3 minutes. Add the garlic and cook for 1 more minute. Remove from the heat and cool as you prepare the custard. In a medium mixing bowl, whisk the eggs until smooth, add the cream and whisk to combine. Add the cheese and cooked ramp. Season with nutmeg, salt and pepper.
Divide the custard between 6 small ramekins (6-ounce capacity). Place ramekins in a shallow baking dish. Place inside the oven and add sufficient hot water to come ¾ way up the side. Cover with foil and bake for 1 to 1¼ hours or until firm. Preheat the grill. For the relish: Toss the greens with 1 tablespoon of the oil and season with salt and pepper. Grill lightly for 30 seconds, remove from the grill and roughly chop. Add the greens to a bowl with the red peppers, bacon, vinegar and remaining oil. Season. Serve a small pile of the relish on top of the hot custard for the perfect appetizer. This recipe yields 6 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2175 broadcast 05-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-05-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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