The Royal Foodie Joust took a short hiatus but it is back and we are all hoping with a vengeance. What’s the Royal Foodie Joust you ask? I’m pretty sure if you’re a blogger, you already know by now that it is a friendly competition hosted by Jenn, The Leftover Queen, every month to rally some competitive gusto and get bloggers to strut their [culinary] stuff. The winter months can prove a bit difficult in terms of participation but let’s hope the sense of renewal and rebirth brought on by spring gets more of us to offer up a creative dish using the month’s three special ingredients (May’s being Eggs, Cheese and Greens) to be judged by our fellow peers and members of the Foodie Blogroll (speaking of which, if you aren’t already a member of the Foodie Blogroll, just what are you waiting for?).
And here’s my entry to this month’s Joust: nothing mind-blowingly creative for sure, although my husband kept insisting he “doesn’t know of anyone else who can cook quite as good as [me]” in between spoonfuls of this savory custard creation. I just combined a few egg yolks, some half & half, marbled cheddar and a healthy spoonful of the Spinach Tsigareli I just used in another recipe and baked these little babies in a water-bath until they set. Easy-peasy and a great little dish to serve for brunch, lunch or as a first course to any dinner party.
Good luck to everyone participating in the Royal Foodie Joust this month!
Savory Custards with Spinach and Cheese
Makes 6 ramekins
4 egg yolks
1 whole egg
1 1/3 cups half & half (or light cream)
1/3 cup grated cheese (cheddar, Gruyere, fontina)
Salt and freshly ground pepper, to taste
Olive oil, for brushing ramekins
1 cup Spinach Tsigareli (spinach sauteed with shallots, paprika, red pepper flakes and cayenne pepper)
Preheat oven to 375 degrees. Brush the ramekins with some olive oil and set aside. In a large bowl (preferably with a “spout”), whisk the yolks, egg and half & half (or cream) and season with salt and pepper. Stir in the cheese. Pour the mixture into the ramekins (3/4 full). Place the ramekins in a medium/large baking pan. Add a heaping tablespoonful of the braised spinach to the center of each ramekin. Carefully add enough hot water to the baking pan to come halfway up the sides of the ramekins. Cover the baking pan loosely with foil and bake in the center of the oven until just set, about 40 minutes. Remove foil and let the tops of the custards brown slightly. Remove baking pan from oven; use tongs to transfer ramekins to a wire rack. Let cool 5 to 7 minutes then serve.