Caprese Custard

Caprese salad is a classic Italian appetizer. Mozzarella cheese, basil leaves, and tomatoes are brought together for a wonderful flavor. I took a slightly different approach to these flavors and created a Japanese style warm savory custard. It has a silky texture and the great flavor and aroma of basil leaves. Melted cheese and tomatoes round out the dish to make a savory and smooth concoction that is delightful to the palette.

Caprese Custard

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(Recipe by:Chef Yasue Siewert)

Times

Prep.: 20 minutes
Cook: 10 minutes
Resting: 15 minutes

Yield

Makes 4 servings

Ingredients

2 large fresh eggs
5 basil leaves, blanched
1 cup milk
1 tsp salt
1 tsp white wine
½ medium size fresh tomatoes, diced
8 fresh mozzarella cheese balls, cut in half

Directions

Place basil leaves in a small bowl pouring 2 cups boiling water over the leaves and let sit for 30 seconds. Drain the leaves and pat dry with a paper towel.
Combine the milk, the blanched basil leaves, salt and wine into a blender or food processor; mix or pulse until thoroughly blended. Add the eggs and pulse 10 to 12 additional times. Strain the mixture in a medium colander.
Spoon the mixture evenly into 4 heat resistant ramekins.
Divide the tomatoes and cheese evenly and sprinkle over the custard mixture. Cover each cup tightly with aluminum foil.
Place the cups in a wide pot, and pour boiling water into the pot filling half way. Cover the pot and cook on low heat for 10 minutes.
Turn off heat and let stand (covered) for 5 minutes.
Remove the cups from the water, cool for 10 minutes and serve either while warm or cool.

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