by aargersi
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aargersi's Notes:
Expand1/2 cup heavy cream Ask a question about this ingredient
10 sage leaves Ask a question about this ingredient
3 strips orange peel Ask a question about this ingredient
1/4 teaspoon white pepper Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
3/4 cups full fat buttermilk Ask a question about this ingredient
1/2 cup walnuts Ask a question about this ingredient
1/4 cup shredded parmesan Ask a question about this ingredient
bread crumbs for ramekins Ask a question about this ingredient
Put the cream, 6 of the sage leaves, orange peel, salt and pepper in a small saucepan. Bring to a simmer and then turn off the heat. Let the flavors infuse for at least a half hour, and make sure the cream has cooled (we went for a walk so mine sat in the fridge for 2 hours)
Ask a question about this stepGenerously butter 4 ramekins. Dust the butter with bread crumbs. Lightly toast the walnuts then pulse them in a processor (I have a mini that is perfect for stuff like this) with the remaining sage and parmesan until it resembles a coarse meal. Press equal parts into the bottom of each ramekin.
Ask a question about this stepRemove the sage and orange from the cream. Whisk the cream with the buttermilk and eggs, then gently pour the mixture into the ramekins. Put them in a larger dish and fill that with cold water up to 1/2 way up the ramekins. Put the pan in a cold oven and turn the heat to 350. Once the preheat buzzer goes off set the timer for 30 minutes. The custards should be firm but not too puffed or hard - keep an eye on them.
Ask a question about this stepRemove them from the water bath and allow them to cool for 10-15 minutes, then gently run a knife around the edge, cover with a small plate, flip and tap the ramekin. The custard should plop out onto the plate. It will look ugly. It will taste good. I like this warm but room temp is good too!
Ask a question about this stepNo - seriously, when you flip them out the look like cat food! Not pretty. It's because the walnuts soak up some of the custard - which tastes good but again, here kitty kitty!! I am working on version 2 today, the redemption custards !!!!
They're lovely, and sound simply wonderful.
I'm seeing the eggs.
Hmm - 3 eggs aren't showing up on the ingredient list, but they are there when I go into edit mode? If they don't even show up, please use 3 eggs!!!
You crack me up, not ugly at all, and I can just imagine how tasty it is. Nice!