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  • Baked Ramp Custard With Ramp Relish

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    Baked Ramp Custard With Ramp Relish
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 tsp extra virgin olive oil
    • 1 c. thinly-sliced ramp whites, (wild leeks), reserve the green for the relish
    • 1/2 tsp minced garlic
    • 5 x Large eggs
    • 2 1/2 c. cream
    • 1/4 c. grated parmesan cheese
    • 1 pch nutmeg
    • 3/4 c. green part of the ramp, washed, left whole
    • 2 Tbsp. extra virgin olive oil
    • 2 Tbsp. minced red pepper
    • 1/4 c. crispy bacon bits
    • 1 tsp white wine vinegar salt, to taste freshly-grnd black pepper, to taste Preheat the oven to 450F.

    Directions

    1. Heat the oil in a medium saute/fry pan till it ripples. Add in the ramp whites and cook till tender, 3 min. Add in the garlic and cook for 1 more minute.
    2. Remove from the heat and cold as you prepare the custard. In a medium mixing bowl, whisk the Large eggs till smooth, add in the cream and whisk to combine. Add in the cheese and cooked ramp. Season with nutmeg, salt and pepper.
    3. Divide the custard between 6 small ramekins (6-oz capacity). Place ramekins in a shallow baking dish. Place inside the oven and add in sufficient warm water to come 3/4 way up the side. Cover with foil and bake for 1 to 1 1/4 hrs or possibly till hard.
    4. Preheat the grill.
    5. For the relish: Toss the greens with 1 Tbsp. of the oil and season with salt and pepper. Grill lightly for 30 seconds, remove from the grill and roughly chop. Add in 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 warm custard for the perfect appetizer.
    6. This recipe yields 6 appetizer servings.

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