CAULIFLOWER CUSTARD
Steps:
- 1. Preheat oven to 300. Steam cauliflower over high heat until tender, 7-10 min. Remove and let cool 10 min. (Do not undercook) Reserve 4 florets for garnish. 2. Transfer remaining cauliflower to food processor and pulse several times to grind. Add cream and puree until fairly smooth but with tiny pieces of cauliflower still evident. Pulse in eggs, salt and nutmeg. 3. Strain mixture into large measuring cup. Stir puree with rubber spatula to help it flow through srainer, but do not press it. Divide strained puree evenly among 6 1/2 c. ovenproof ramekins. Discard cauliflower remaining in strainer. 4. Arrang amekins in large roasting pan and place pan in oven. Pour boiling water into pan to come half way up sides of reamkins. Bake in water bath until center of custard just barely jiggles when pan is shaken, about 35-40 minutes. 5. While custard is baking, prepare topping: mince garlic. Heat smaill saute pan and melt 1 T butter. Add garlic and crumbs and took over low heat until golden brown,, remove from heat and set aside. Slice reserved floret into 3 pieces each to form a floret profile. In separate pan melt remaining 1 T butter and saute floets until golder brown, remove and drain on paper towels, set aside. 6. Remove custardfrom water bath and let stand at room temp 10 min. to set. Sprinkle crumb mixture evenly over 6 ramekins and place 2 floret slices on each. Serve immediately.
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