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GORGONZOLA CUSTARDS Recipe

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This recipe for GORGONZOLA CUSTARDS, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
GORGONZOLA CUSTARDS
Serves 6
2 Tbs. unsalted butter
‘/2 cup diced onion
1 V2 cups half-and-half
3 whole eggs
3 oz Gorgonzola crumbled [can substitute other blue-veined cheese
freshly ground pepper to taste
11’i ADVANCE: Preheat the oven to 275 °F. Boil water for the water bath. Very lightly oil six
3-oz custard cups.
Heat butter in skillet over medium heat, add onions, saute until they arc limp and translucent, about 5 minutes, stir frequently, do not allow them to take on any color, remove from skillet put into mixing bowl and allow to cool
Add half-and-half, eggs, cheese and pepper; ladle the custard mixture into prepared cups
Place filled cups in a deep baking dish and add enough water to reach custard level
Cook custards at 275 °F until blade inserted in center comes out clean, about 25-30 minutes
Serve custards directly in mold or unmold them onto warmed plates and serve with toast points or
water wafers, or unmold onto large croutons
Notes:
Should be served warned or hot
May be pour into mold the morning of dinner party, but not cooked until 1 hour before
Cooking gently at required heat will ensure silky results
Ma be served as a first course followed by simple grilled entrée
May be served after the entrée, as a cheese course to end the meal, with a glass of good port, toasted walnuts and ripe pears

Directions:
Directions:
Preheat the oven to 275 °F. Boil water for the water bath. Very lightly oil six, 3-oz custard cups.
Heat butter in skillet over medium heat, add onions, saute until they are limp and translucent, about 5 minutes, stir frequently, do not allow them to take on any color, remove from skillet put into mixing bowl and allow to cool Add half-and-half, eggs, cheese and pepper; ladle the custard mixture into prepared cups. Place filled cups in a deep baking dish and add enough water to reach custard level. Cook custards at 275 °F until blade inserted in center comes out clean, about 25-30 minutes. Serve custards directly in mold or unmold them onto warmed plates and serve with toast points or water wafers, or unmold onto large croutons

Notes:
Should be served warned or hot
May be pour into mold the morning of dinner party, but not cooked until 1 hour before
Cooking gently at required heat will ensure silky results

Number Of Servings:
Number Of Servings:
6

 

 

 

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