Baked Ramp Custard With Ramp Relish Recipe

Name: Baked Ramp Custard With Ramp Relish Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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.

Servings: persons

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.

1
Heat the oil in a medium saute/fry pan till it ripples.
2
Add in the ramp whites and cook till tender, 3 min.
3
Add in the garlic and cook for 1 more minute.
4
Remove from the heat and cold as you prepare the custard.
5
In a medium mixing bowl, whisk the Large eggs till smooth, add in the cream and whisk to combine.
6
Add in the cheese and cooked ramp.
7
Season with nutmeg, salt and pepper.
8
Divide the custard between 6 small ramekins (6-oz capacity).
9
Place ramekins in a shallow baking dish.
10
Place inside the oven and add in sufficient warm water to come 3/4 way up the side.
11
Cover with foil and bake for 1 to 1 1/4 hrs or possibly till hard.
12
Preheat the grill.
13
For the relish: Toss the greens with 1 Tbsp.
14
of the oil and season with salt and pepper.
15
Grill lightly for 30 seconds, remove from the grill and roughly chop.
16
Add in the greens to a bowl with the red peppers, bacon, vinegar and remaining oil.
17
Season.
18
Serve a small pile of the relish on top of the warm custard for the perfect appetizer.
19
This recipe yields 6 appetizer servings.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Baked Ramp Custard With Ramp Relish Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!