Cauliflower Custard

1. 1

   Cut three to four florets off cauliflower and slice thinly crosswise. Chop remaining cauliflower and bring to a boil with milk and salt. Turn heat to a simmer and cook about 12-15 minutes until tender. Blend with cheese until really smooth. Strain through a fine meshed sieve and cool.

2. 2

   Butter 12 ramekins with 1 tablespoon butter. Whisk eggs into cooled mixture and if you are extra particular, strain again. I did not and it was no tragedy. (You could also mix everything in the blender again, but you would want to scoop the bubbles off the top to ensure a smooth custard.) Pour into ramekins and steam over low heat until outsides are set and center is barely jiggly. Remove ramekins from steamer.

3. 3

   Cook florets in remaining butter and oil for a couple minutes until they begin to brown. Sprinkle sugar on florets and flip, browning other side. Top custards with florets and fresh herbs of your choice.

4. 4

   * You can make the mixture, fill the ramekins and chill a day before cooking. I also was able to gently steam the cooked custards to eat the next day, though I'd recommend steaming right before eating as you would also be able to invert them onto a plate for serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.