Agriculture Reference
In-Depth Information
Mention cauliflower, and "silky" and "elegant" are probably not the first two ad-
jectives 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 spe-
cial. It makes a superb first course for a special dinner party.
6 SERVINGS
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 1/2-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
