White Cheese Custard
Makes 6½ cup servings
This is one of my very favorite custard recipes; I think the reason is that it's very unusual and really wonderful tasting.
Find this recipe and more in Chef Paul Prudhomme's Fiery Foods That I Love.
1 cup sugar
1 cup milk
1 cup heavy cream
1 cup grated queso blanco cheese (or other bland white cheese, such as farmers cheese, white Cheddar, or Neufch�tel
1 large egg
2 large egg yolks
4 tablespoons sugar
2 tablespoons unsalted butter
2 teaspoons vanilla extract
how to prepare
CARAMEL: Before you caramelize the cup of sugar, be sure to have 6 custard cups nearby-the caramel goes in the bottom, and you'll need to work quickly. Heat the sugar in a 10-inch skillet over medium heat, stirring constantly to prevent burning, until the sugar melts and turns golden brown. Don't worry if lumps develop-keep stirring and be sure the heat is not too high-and they will eventually melt. Immediately remove the skillet from the heat and place 2 teaspoons of the caramelized sugar in the bottom of each custard cup.
CUSTARD: Preheat the oven to 300o.
Combine all the ingredients in a blender or food processor and process until combined. Divide the mixture evenly among the custard cups. Place the filled cups in a large deep pan and fill the pan with enough hot water to come three-fourths of the way up the sides of the cups. Bake until the custards are set, about 1 to 1½ hours. To test for doneness, insert a knife into a custard; if it comes out clean, the custards are done. Serve at room temperature or chilled.
Copyright© 1995 by Paul Prudhomme