- 1 bunch fresh basil
- 2 cups [500 mL] whipping cream [35% m.s.g.]
- 4 eggs
- 1 tablespoon [15 mL] minced garlic
- Salt and pepper
- Nutmeg
- 7 ounces [200 g] vine tomatoes
- Fruited olive oil
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- Twelve [12] hours ahead of time, snip basil; soak snipped basil into cream, refrigerated.
- The day after, preheat oven to 425°F [th 6 / 220°C].
- Beat together eggs and minced garlic; add to cream mixture.
- Sprinkle with salt, pepper and nutmeg, to taste.
- Grease an oven-safe ring mold.
- Fill mold with mixture; arrange a pan filled with water into the oven.
- Bake custard for 25 minutes.
- Meanwhile, dice and brown vine tomatoes into fruited olive oil for 20 minutes.
- Serve custard warm, surrounded with tomato puree, center of custard garnished with a little tomato puree.
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