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Ingredientes
- 1 tsp extra virgin olive oil
- 1 c. thinly-sliced ramp whites, (wild leeks), reserve the green for the relish
- 1/2 tsp minced garlic
- 5 x Large eggs
- 2 1/2 c. cream
- 1/4 c. grated parmesan cheese
- 1 pch nutmeg
- 3/4 c. green part of the ramp, washed, left whole
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. minced red pepper
- 1/4 c. crispy bacon bits
- 1 tsp white wine vinegar salt, to taste freshly-grnd black pepper, to taste Preheat the oven to 450F.
Direcciones
- Heat the oil in a medium saute/fry pan till it ripples. Add in the ramp whites and cook till tender, 3 min. Add in the garlic and cook for 1 more minute.
- Remove from the heat and cold as you prepare the custard. In a medium mixing bowl, whisk the Large eggs till smooth, add in the cream and whisk to combine. Add in the cheese and cooked ramp. Season with nutmeg, salt and pepper.
- Divide the custard between 6 small ramekins (6-oz capacity). Place ramekins in a shallow baking dish. Place inside the oven and add in sufficient warm water to come 3/4 way up the side. Cover with foil and bake for 1 to 1 1/4 hrs or possibly till hard.
- Preheat the grill.
- For the relish: Toss the greens with 1 Tbsp. of the oil and season with salt and pepper. Grill lightly for 30 seconds, remove from the grill and roughly chop. Add in the greens to a bowl with the red peppers, bacon, vinegar and remaining oil. Season. Serve a small pile of the relish on top of the warm custard for the perfect appetizer.
- This recipe yields 6 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 6 servings | |
| Calories 343 | |
| Calories from Fat 276 | 80% |
| Total Fat 31.24g | 39% |
| Saturated Fat 15.1g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 244mg | 10% |
| Potassium 194mg | 6% |
| Total Carbs 5.67g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.56g | 0% |
| Protein 11.0g | 18% |
