Simple Blue Cheese Custard A Satisfying, Savory Entree
The authors of “The Joy of Cooking” write that custards “accompany the seven ages of man in sickness and in health. Rarely anywhere, however, are these delicacies prepared in ways that enhance their simple charms.”
One wonders what that classic cookbook’s creators - the late Irma S. Rombauer and her daughter and collaborator, Marion Rombauer Becker - suffered in the name of culinary research.
Custard is not meant for serious contemplation. It is soothing, satisfying and comforting.
Although custard and its relatives (flan and creme brulee) are usually sweetened and featured as desserts, a savory custard entree is equally delightful. The following Blue Cheese Custard has a sharp taste and silken texture. Using only five ingredients, it can be assembled in minutes and makes a satisfying entree, no matter what your age.
To round out the meal, serve the custard with Wild Rice and Walnut Salad. Prepare the custard and while it bakes, cook the rice and assemble the salad ingredients.
Blue Cheese Custard
2 eggs, beaten
1/2 cup crumbled blue cheese
1/4 cup whipping cream
3/4 cup milk
Dash hot pepper sauce
Beat together eggs, cheese, cream, milk and hot pepper sauce. Pour mixture into 2 (1-cup) custard cups. Place cups in 8-inch pan filled with 1 inch hot water. Bake at 350 degrees until firm, but not dry, 45 to 50 minutes. Remove custard cups from oven and let stand 5 minutes before serving. Serve hot.
Yield: 2 servings.
Wild Rice And Walnut Salad
1/2 cup wild rice
1/4 cup chopped walnuts
1 celery stalk, chopped
1 green onion, chopped (white and green parts)
1 small ripe avocado, peeled and diced ( 1/2 to 3/4 cup)
1 tablespoon balsamic vinegar
1 1/2 tablespoons olive oil
1/8 teaspoon celery seed
Dash soy sauce, optional
Salt, freshly ground black pepper
Bring 1 1/2 cups water to boil in small pan. Add wild rice. Stir once. Reduce heat to low and cook, covered, until tender, but still with a slight chewiness, 35 to 40 minutes. Drain off any liquid. Cool to room temperature.
Combine wild rice, walnuts, celery, green onion, avocado, vinegar, oil, celery seed and soy sauce in bowl. Season to taste with salt and pepper. (If using soy sauce, salt may not be necessary.)
Yield: 2 servings.
ILLUSTRATION: Photo
MEMO: Bev Bennett is food editor of the Chicago Sun-Times and author of four cookbooks.