Baked Ramp Custard With Ramp Relish

Recipe Ingredients

		Custard
1 teaspoon	5ml	Olive oil
1 cup	237ml	Thinly-sliced ramp whites - (wild leeks), reserve the green for the relish
1/2 teaspoon	2.5ml	Chopped garlic
5		Eggs
2 1/2 cups	592ml	Cream
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1		Nutmeg
		Relish
3/4 cup	177ml	Green part of the ramp - washed, left whole
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Chopped red pepper
1/4 cup	59ml	Crispy bacon bits
1 teaspoon	5ml	White wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 450F. Heat the oil in a medium saute pan until it ripples. Add the ramp whites and cook until tender, 3 minutes. Add the garlic and cook for 1 more minute. Remove from the heat and cool as you prepare the custard. In a medium mixing bowl, whisk the eggs until smooth, add the cream and whisk to combine. Add the cheese and cooked ramp. Season with nutmeg, salt and pepper.

Divide the custard between 6 small ramekins (6-ounce capacity). Place ramekins in a shallow baking dish. Place inside the oven and add sufficient hot water to come 3/4 way up the side. Cover with foil and bake for 1 to 1 1/4 hours or until firm. Preheat the grill.

For the relish: Toss the greens with 1 tablespoon of the oil and season with salt and pepper. Grill lightly for 30 seconds, remove from the grill and roughly chop. Add 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 hot custard for the perfect appetizer. This recipe yields 6 appetizer servings.

Source:
Emeril Lagasse

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