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Monday, September 15

Golden shallot custards

Shallots, large, peeled
Butter, unsalted
1 tablespoon

Pepper, white, freshly ground

1 teaspoon
Nutmeg, freshly grated

Eggs, large
Cream, heavy
1 ½ cups
  1. Preheat to 275°F; ensure a rack is position in the middle. 
  2. Using a sharp paring knife, very thinly slice the shallots lengthwise, leaving the slices attached at the root ends. 
  3. Using your palm, gently flatten the shallots, fanning out the slices. 
  4. In a medium skillet over medium-high heat, melt the butter. 
  5. Add the shallots, and season with salt and pepper. 
  6. 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. 
  7. Fan out the shallots in the center of four 10-ounce ramekins. 
  8. In a medium bowl, beat the eggs with the cream, ½ teaspoon salt, ½ teaspoon pepper, and a pinch of nutmeg; pour into ramekins. 
  9. Set in glass or ceramic baking dish. 
  10. Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins. 
  11. Transfer the baking dish to the oven, and bake until a toothpick comes out clean, about 40 minutes. 
  12. 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. 
  13. Serve warm or at room temperature. 
Recipe from Food&Wine Magazine, October 2014

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