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Heat the vinegar in a heavy saucepan over medium heat until steam rises from the liquid.
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Place the saucepan on a heat diffuser and let the liquid reduce very slowly (it should not simmer!) for 2 or 3 hours until it has reduced and thickened to a syrupy glaze.
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There should be about 1/2 cup of finished glaze.
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Keep the glaze in a squeeze bottle.
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If the glaze is too thick, warm the bottle with hot water to loosen it.
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6
1/2 cup finely grated Parmigiano-Reggiano (from a moist piece of cheese) (note: I used a little more) to make 12 one inch parmesan crisps (or about the size of the mold you are using): Preheat the oven to 325F.
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7
Line a baking sheet with Silpat (I used easy release foil).
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sprinkle about 2 teaspoons of the cheese in one corner of the pan.
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Use your fingers to spread the cheese into a 2 inch circle, repeat with the remaining cheese until you have 12 rounds.
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Bake for 8- 10 minutes or until they are golden brown.
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Use a small spatula to transfer them to paper towels.
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(They break VERY easily--I used the pieces if they crumbled).
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They will be soft when they are removed but will stiffen as they cool.
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Store in airtight container for up to 2 days.
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FOR THE DRESSING:
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Puree the garlic, shallots, vinegar, mustard, lemon juice, and anchovies in a blender until smooth.
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Transfer to a mixer with the paddle attachment and beat in the egg yolk.
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With the machine running, slowly drizzle in the oils.
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Season with white pepper.
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Cover and refrigerate.
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There will be more dressing than you need for this recipe, but the extra can be stored refrigerator for 3 days.
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FOR THE CUSTARDS:
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Place the cream, milk and parmesan chunks in a saucepan and bring to a simmer.
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Turn off the heat, cover the pan and let the flavors infuse for 45 minutes.
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Preheat the oven to 300u00b0F.
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Whisk the eggs and yolk together in a medium bowl.
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Reheat the cream mixture until it is hot.
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While whisking, gradually strain the cream and milk on the eggs to temper them.
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Season with salt and white pepper.
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Ladle 2 tablespoons of the custard mixture into 2 ounce aluminum molds, timbale molds or any other small molds.
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(Note: I placed foil cutouts in the bottom of each mold to facilitate unmolding).
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Place molds in a roasting pan and add hot water to come about halfway up the sides of the molds.
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If you are using foil cups and they float, place a baking sheet or pan over them to hold them down.
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cover the roasting pan with aluminum foil and bake 30 minutes or until the custards are just set.
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The edges should look set, but the very centers may not be.
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Remove the molds from the water bath and refrigerate the custards for at least 2 hours and up to 2 days.
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(Note: it is okay if they tear or split as they are unmolded--just push them together on the crouton).
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TO COMPLETE:
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Toss the romaine strips with grated parmesan and just enough dressing to lightly coat the lettuce.
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Season with pepper to taste.
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Place a spoonful of dressing on each plate.
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Run a small paring knife around the edge of each custard, dip the molds briefly in hot water and unmold each custard onto a crouton.
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Center one crouton in each pool of dressing.
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Lay a Parmesan crisp over each custard and top with a stack of the salad.
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Place shavings of cheese over the romaine and garnish each plate with a ring or small pool of the balsamic glaze.
