Sorrel Custards with Lovage
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This is the perfect custard for people who love sorrel's sour tang. Lovage, which is a tall, large-leaved plant with a strong celerylike flavor, can be found at some farmers' markets. You can make this custard with texture or pureed smooth. For lunch, serve warm with toast.
Ingredients:
- 2 1/2 Tbs. unsalted butter, plus melted butter
for brushing - 2 bunches green onions or thin spring leeks,
including white portions and 1 inch of the
greens, thinly sliced (3/4 to 1 cup) - 1 bunch sorrel (about 4 oz.)
- 3 lovage leaves, chopped
- 1 tsp. salt
- 1 cup half-and-half
- 3 eggs
- Freshly ground pepper, to taste
- 1/2 cup crumbled fresh goat cheese (chèvre)
Directions:
Preheat an oven to 350°F. Brush four 8-oz. ramekins with a little melted butter. Have a pot of hot water ready.
Melt the 2 1/2 Tbs. butter in a medium fry pan over medium-high heat. Add the green onions or leeks. If using leeks, add a little water. Cook until softened, 5 minutes for green onions, 12 minutes for leeks.
Add the sorrel and lovage and sprinkle with the salt. Cook until the leaves are wilted, 1 to 2 minutes. Add the half-and-half and heat until warm but not boiling.
In a bowl, beat the eggs well and stir into the sorrel mixture. Season with pepper and crumble in the cheese. For a smooth custard, pour the mixture into a food processor and process using on-and-off pulses. Don't overmix or it will become foamy.
Divide the custard among the prepared ramekins. Place the ramekins in a baking pan and add hot water to fill the pan halfway up the sides of the ramekins. Bake until the custards are thoroughly set and a knife inserted into the center of one comes out clean, 30 to 35 minutes. Serves 4.
Adapted from Williams-Sonoma TASTE (February 2001), "Morning Glory," by Deborah Madison.
Melt the 2 1/2 Tbs. butter in a medium fry pan over medium-high heat. Add the green onions or leeks. If using leeks, add a little water. Cook until softened, 5 minutes for green onions, 12 minutes for leeks.
Add the sorrel and lovage and sprinkle with the salt. Cook until the leaves are wilted, 1 to 2 minutes. Add the half-and-half and heat until warm but not boiling.
In a bowl, beat the eggs well and stir into the sorrel mixture. Season with pepper and crumble in the cheese. For a smooth custard, pour the mixture into a food processor and process using on-and-off pulses. Don't overmix or it will become foamy.
Divide the custard among the prepared ramekins. Place the ramekins in a baking pan and add hot water to fill the pan halfway up the sides of the ramekins. Bake until the custards are thoroughly set and a knife inserted into the center of one comes out clean, 30 to 35 minutes. Serves 4.
Adapted from Williams-Sonoma TASTE (February 2001), "Morning Glory," by Deborah Madison.
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