Eggplant Custard
Chef Tim Good (4 portions)

For more info about Chef Tim Good, go to www.CuisineMachineCatering.com

 
 

Ingredients

• 1 medium eggplant (about 1 ½ pounds)
• 2 eggs
• 1/2 cup cream
• 1 T savory (chopped)
• 1 T lemon basil (chopped)
• 1 t salt
• 1/4 t fresh ground black pepper
• 1 T cold butter
• All purpose flour (to coat coffee cups)

Directions

Pierce eggplant with fork and coat with oil. Roast eggplant at 375 degrees until soft (about 2 hours). Remove and let cool. Cut in half, scrape out insides into a medium mixing bowl and discard skin. Add remaining ingredients and mix to combine. Coat insides of 8 coffee cups with cold butter and dust with flour. Ladle eggplant mixture into coffee cups and place into water bath. Bake at 350 degrees until custard sets (about 1 ½ hours). Cool in refrigerator until cold. Run a paring knife around the edges of the coffee cups and turn over to release custards.

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