Shallot Custard
Indulge in the savory elegance of Shallot Custard, the perfect blend of creamy richness and caramelized sweetness. This sophisticated dish combines tender, buttery shallots with a luscious, thyme-infused custard, all topped with a hint of grated Parmesan for a delicate, nutty finish. Gently baked in a water bath to achieve a silky texture, this recipe offers a refined twist on traditional custards, making it an impressive appetizer or a standout side dish. Whether served warm or slightly cooled, Shallot Custard elevates your meal with its unforgettable depth of flavor and velvety smoothness. Perfect for dinner parties or special occasions, this recipe is a celebration of simple ingredients transformed into a gourmet delight.
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Recipe Information
Ingredients
- 4 medium shallots
- 2 tablespoons unsalted butter
- 1.5 cups heavy cream
- 0.5 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 0.5 teaspoons salt
- 0.25 teaspoons ground white pepper
- 0.5 teaspoons fresh thyme leaves
- 2 tablespoons Parmesan cheese, grated
Instructions
Preheat your oven to 325°F (160°C) and prepare 4 ramekins by placing them in a deep baking dish. Set aside.
Peel and thinly slice the shallots.
Heat the butter in a skillet over medium heat until melted. Add the sliced shallots and cook, stirring occasionally, for 10–12 minutes or until softened and caramelized. Remove from heat and let cool slightly.
In a medium saucepan, heat the heavy cream and whole milk over low heat until warm but not boiling. Remove from heat.
In a mixing bowl, whisk together the eggs, egg yolks, salt, white pepper, and thyme leaves.
Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
Divide the caramelized shallots evenly among the prepared ramekins. Pour the custard mixture over the shallots, filling each ramekin nearly to the top.
Sprinkle a small amount of grated Parmesan cheese over the custard in each ramekin.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins to create a water bath. This helps cook the custard gently and evenly.
Carefully transfer the baking dish to the oven and bake for 35–40 minutes or until the custards are set but still slightly wobbly in the center.
Remove the ramekins from the water bath and let cool for 5–10 minutes before serving.
Serve warm as a savory appetizer or side dish. Optionally, garnish with additional thyme leaves for a fresh, aromatic touch.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 96.6 g | 483% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 19.0 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 435 mg | 33% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
