Savory Custards

[Macarons&Mozart]

When I was dining at the Eiffel Tower Restaurant, in Las Vegas, one of the amuses bouches was a porcini mushroom custard. It was absolutely delicious! Do any fellow e-Gulleters know of any recipes for something like this or other savory custards. I'd love to hear your recipes and/or ideas. Thanks!

Robert Kim

Edited July 4, 2005 by Macarons&Mozart (log)

[chef koo]

there's alot of ideas. a few could be one with seafood. like lobster custard, scallop custard. make a bisue and add some egg yolks for a nice crab bique custard. make a custard with a stock, like chicken stock, beef stock. any vegetable would be nice as a custard. i just follow this guideline and adjust as needed. 3 yolks for every 250 liquid.

[Corinna Dunne]

A restaurant in London, Kensington Place, used to make a really good 'savoury custard'. I can't remember what they called it and have no idea if they still do it.

It was a goats cheese custard that was obviously made in a dariole type mould. When it was turned out onto the plate, it stood farily high and had finely chopped black olives on top (which obviously had been in the bottom of the mould). It was served with a swirl of olive oil and I think reduced balsamic vinegar, although I do remember it having a bit of a blackcurrant taste. It was a long time ago, and just about pre-dated 'tower' foods and squeezy bottles. Really, really good though. I still intend to make it after all these years!

[PassionateChefsDie]

As above post said plenty of ideas, been doing savory custards for years, normally a traditional garnish for Consomme. Though thought you used the whole eggs? I'd work with 4 eggs and a pint.

[Jon Tseng]

The Japanese version - chawanmushi - is a simply mixture of dashi (a light fish/seaweed broth) and whole beaten eggs. It doesn't set much - almost like jelly. Can get bits of shellfish, meat etc. dropped in it.

A traditional western savoury "custard" in contrast would generally involve more eggs/cream so less light, but the fats in the cream would infuse/carry flavours better. Tom Aikens in London uses a lot of savoury custards - he calls them "cassonades".

If you were doing a posh savoury custard pureed raw foie gras would be an obvious enrichment. Just don't overcook it!

J

[Corinna Dunne]

The Japanese version - chawanmushi - is a simply mixture of dashi (a light fish/seaweed broth) and whole beaten eggs.  It doesn't set much - almost like jelly. Can get bits of shellfish, meat etc. dropped in it.

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This is such a good dish too. Another thing I haven't had in years (no good Japanese restaurants in Dublin). Have you ever made this Jon? I only ever had it in restaurants.

[Jon Tseng]

Yeah, dead simple. Just get some packet dashi mix from ur local supermarket (although the real stuff isn't that hard to make apparently). Add egg. Steam/water bath.

The only question is the stock/egg ratio. Google around to get an idea

Should be open to endless variations...

J

[rajsuman]

I came across this Garlic Custard Recipe recently and couldn't help but be intrigued by it. I'm thinking of trying it as a dip sometime soon.

Edited to add: This isn't exactly a custard, but thought it might be of interest.

Edited July 5, 2005 by rajsuman (log)

[megwoo]

I once had a delicious cabrales blue cheese flan served with crackers. I don't have a recipe, BUT I saw a similar cheese flan recipe in the French Laundry cookbook. It looks a little labor intensive, but good.