Shallots, large, peeled
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4
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Butter, unsalted
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1 tablespoon
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Salt
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Pepper, white, freshly ground
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Sugar
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1 teaspoon
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Nutmeg, freshly grated
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Eggs, large
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2
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Cream, heavy
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1 ½ cups
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- Preheat to 275°F; ensure a rack is position in the middle.
- Using a sharp paring knife, very thinly slice the shallots lengthwise, leaving the slices attached at the root ends.
- Using your palm, gently flatten the shallots, fanning out the slices.
- In a medium skillet over medium-high heat, melt the butter.
- Add the shallots, and season with salt and pepper.
- Sprinkle the sugar and a touch of nutmeg on top, and cook, turning once, until nicely browned and very soft, about 15 minutes; let cool slightly.
- Fan out the shallots in the center of four 10-ounce ramekins.
- In a medium bowl, beat the eggs with the cream, ½ teaspoon salt, ½ teaspoon pepper, and a pinch of nutmeg; pour into ramekins.
- Set in glass or ceramic baking dish.
- Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.
- Transfer the baking dish to the oven, and bake until a toothpick comes out clean, about 40 minutes.
- Remove the baking dish from the oven, and let the custards stand in the water for 5 minutes, then carefully remove the ramekins from the water bath; let cool slightly.
- Serve warm or at room temperature.
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