Thursday, April 8, 2010
Springtime Brunch :: an egg custard with pancetta crisp
Photo by Karen Mordechai
Our first recipe is an egg custard baked in a hollowed egg shell topped with pancetta crisp. This was served as an amuse bouche as guests were seated. It's a wonderful treat, looks so pretty on the table...and you can do it well in advance and keep in the fridge. if you're interested in learning how to cut off the top of an egg- check out these nifty cutters and this one for soft boiled eggs. enjoy !
1 pt heavy cream
½ cup roasted chicken fat
2 cloves garlic
2 bay leaves
1 whole egg
Salt and pepper to taste
Combine all except eggs and steep over low flame for 20 minutes.
Temper the egg mixture in.
Pour into shells, bake, covered, in bain marie for 20 minutes or until set.
recipe courtesy of Marcey Brownstein Caterers