Rack Of Colorado Lamb With French Green Lentils Garlic Flan Tarragon Spinach And Shiraz Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRABMEAT AND SPINACH FLAN WITH SMOKED TOMATO BUERRE BLANC



Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 8 appetizer servings

Number Of Ingredients 27

2 eggs
1/2 cup heavy cream
1 tablespoon Dijon mustard
Celery salt
Cayenne pepper
Salt
1/2-pound jumbo lump crabmeat
Clarified butter
Spinach Mousse, recipe follows
Smoked Tomato Beurre Blanc, recipe follows
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
1 cup heavy cream
2 quarts fresh spinach, stems removed
4 eggs
Pinch freshly grated nutmeg
Pinch freshly ground white pepper
Salt
4 shallots, sliced
4 ounces cider vinegar
1/4 cup heavy cream
3 tomatoes, smoked and pureed
8 ounces unsalted butter, cubed
1 tablespoon finely chopped chives
2 ounces fresh lemon juice
Salt

Steps:

  • In a stainless steel bowl, whisk together the eggs, cream, and mustard. Season with the celery salt, cayenne pepper, and salt, to taste. The egg mixture can be stored in the refrigerator for up to 2 days. Preheat the oven to 350 degrees F. Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed. Put 2 quarts of water on to boil. Brush 8 (5-ounce) timbale molds with clarified butter. Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold. Brush the paper with butter. Divide the crabmeat among the 8 molds. Pour 2 tablespoons of the custard over the crabmeat in each mold. Carefully fill the molds with the Spinach Mousse. Place the filled molds in a 12 by 12 by 2-inch baking dish. Fill the dish halfway with boiling water and gently place on the lower rack of the oven. Bake for 50 to 60 minutes, or until the mousse is firm to the touch. If the tops of the timbales begin to brown, cover with aluminum foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours. Drizzle with Smoked Tomato Beurre Blanc before serving.
  • In a 2-quart heavy bottomed saucepan over medium heat, melt the butter. Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown. Remove from heat. In a 1-quart heavy bottomed saucepan, scald the milk and cream. Remove from the heat and add to the flour mixture, whisking to incorporate. Place over medium heat and cook, stirring frequently, until mixture is very thick. Remove from heat. Blanch spinach in rapidly boiling water for 30 seconds. Drain, pressing out any excess liquid. Add to the thickened cream mixture. Puree the spinach sauce in a blender or food processor until smooth. Add the eggs and blend lightly to just incorporate. Season with nutmeg, white pepper, and salt. Use as directed above.
  • For sauce, heat shallots and cider vinegar in a medium skillet. Reduce until almost no liquid remains. Add cream and pureed tomatoes, bring to a boil, and reduce by 1/2. Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter. When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste. Keep warm until ready to use.

RACK OF LAMB WITH GARLIC-CREAM SAUCE



Rack of Lamb With Garlic-Cream Sauce image

Provided by Jonathan Reynolds

Categories     dinner, main course

Time 2h15m

Yield Serves 4

Number Of Ingredients 7

20 cloves garlic, peeled
1 shallot, peeled and quartered
1 1/4 cups heavy cream, more as needed
1 rack of lamb (8 ribs), trimmed and Frenched by your butcher and cut into 4 2-rib sections
2 sprigs of thyme or rosemary
2 tablespoons olive oil
Salt and pepper to taste

Steps:

  • Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and purée, adding more cream as needed. Set aside.
  • Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper. Sear or grill over medium-high heat until lamb reaches desired doneness, about 4 minutes per side for medium.
  • Reheat garlic mixture over very low heat (do not boil), adding more cream if sauce is too thick. Season lightly with salt and serve with lamb chops.

Nutrition Facts : @context http, Calories 972, UnsaturatedFat 43 grams, Carbohydrate 11 grams, Fat 92 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 43 grams, Sodium 794 milligrams, Sugar 3 grams

RACK OF LAMB WITH LENTILS & JACK-BY-THE-HEDGE SAUCE



Rack of lamb with lentils & Jack-by-the-hedge sauce image

This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 14

1 tbsp rapeseed or vegetable oil
1 carrot , finely chopped
1 onion , finely chopped
1 celery stick, finely chopped
1 thyme sprig
1 bay leaf
200g/ 7oz puy lentils
500ml/ 18fl oz chicken stock
2 racks of lamb (about 320g/11½oz each), trimmed
knob of butter
1 tsp English mustard
50g/ 2oz Jack-by-the-hedge , picked and washed or wild garlic leaves
150ml/ ¼ pint olive oil
juice ½ lemon

Steps:

  • Heat the oil in a saucepan. Add the carrot, onion, celery, thyme and bay leaf, and cook over a medium heat for 10 mins to soften. Add the lentils and fry gently for 1-2 mins. Add the stock, bring to the boil and cook, uncovered, for 20-25 mins until the lentils are cooked through and most of the stock has been absorbed.
  • Meanwhile, cook the lamb. Heat oven to 200C/180C fan/gas 6. Place the lamb in a roasting tin, season well and roast for 15-20 mins for rare to medium, 25 mins for well done. Leave to rest for 5 mins before carving into chops.
  • While the lamb is resting, make the sauce. Put the Jack-by-the-hedge in a food processor and blitz while slowly trickling in the oil until it forms a pesto consistency. Add the lemon juice to taste, then season.
  • Stir the butter, mustard and any juices from the lamb into the lentils and season to taste. Divide the lentils between warmed plates, top with the chops and drizzle with the sauce.

Nutrition Facts : Calories 748 calories, Fat 54 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 0.7 milligram of sodium

LAMB AND LENTILS STEW



Lamb and lentils stew image

hearty lentil stew with lamb that just falls apart

Provided by maacka

Time 4h

Yield Serves 6

Number Of Ingredients 13

olive oil
800 g lamb on the bone
2 onions, chopped
2 cloves of garlic, crushed
2 carrots, cut into slices
2 sticks celery, chopped
150 g lentils
100 ml red wine
2 cloves
fresh rosemary
1 litre of beef stock
salt
fresh black pepper

Steps:

  • Heat the olive oil in the large pan or a casserole dish. Fry the lamb in the olive oil from each side until golden brown. Then take out and set aside.
  • In the same oil, fry chopped onion and crushed garlic for about 5 minutes until softened. Add sliced carrots and celery, fry for 5 more minutes and then add lentils. Pour in the red wine and stir well.
  • Return the meat back into the pan, pour the stock over and add cloves and rosemary and black pepper.
  • Turn down to very low heat and simmer for about 3 hours, until the meat falls off the bone. Add stock during this time as necessary.
  • Take the meat off the bone (it should be falling off by itself), so just use wooden spoon and serve with crusty bread.
  • BON APPETIT!

FRENCH LENTILS WITH GARLIC AND THYME



French Lentils With Garlic and Thyme image

This is a classic French way to cook lentils, and it's very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.

Provided by Nigella Lawson

Categories     weekday, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

3 tablespoons olive or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
2 1/4 cups French lentils
1 teaspoon dried or fresh thyme
3 bay leaves
1 tablespoon kosher salt

Steps:

  • Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  • Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  • Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 259 milligrams, Sugar 3 grams, TransFat 0 grams

BREADED RACK OF LAMB



Breaded Rack of Lamb image

"This recipe is so easy and quick to prepare," notes Lorene Whittingham of Denver, Colorado. "We have lamb often on Saturday nights for dinner along with double-baked potatoes, tossed salad and a vegetable."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1 rack of lamb (1 pound) , trimmed
3 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup dry bread crumbs
3 tablespoons butter, melted
1 tablespoon dried parsley flakes
1/4 teaspoon dried thyme

Steps:

  • Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes., In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat. , Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 441 calories, Fat 29g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 530mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.

RACK OF LAMB (HERB CRUSTED WITH ROASTED GARLIC SAUCE)



Rack of Lamb (Herb Crusted With Roasted Garlic Sauce) image

This recipe is from The Plaza Hotel in New York that I slightly modified. If you have questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Lamb/Sheep

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

1 rack of lamb (fat cap removed, frenched)
4 tablespoons extra virgin olive oil
1/2 cup Dijon mustard
salt & freshly ground black pepper
1 tablespoon fresh thyme leave (chopped)
1 tablespoon fresh rosemary leaf (chopped)
1 tablespoon fresh sage leaf (chopped)
1 tablespoon fresh parsley leaves (chopped)
10 garlic cloves (peeled and sliced in half)
1/2 cup dry white wine (you may use red wine)
1 cup veal stock or 1 cup chicken stock
1 tablespoon unsalted butter

Steps:

  • In a roasting pan with very hot olive oil, sear the lamb, fat side down first, until golden.
  • Remove and allow to rest 5 minutes.
  • Brush the mustard onto both sides of the seared lamb.
  • Season with salt and pepper.
  • Mix all of the herbs together.
  • Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
  • In the same roasting pan the lamb was cooked in, add the 10 cloves of garlic and place the lamb on top.
  • Preheat oven to 350 degrees.
  • Cook in the oven 15 to 20 minutes or until medium-rare.
  • When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest.
  • Place the roasting pan on top of the stove over medium heat.
  • Remove the garlic and set aside.
  • Discard all the fat.
  • Add the white wine and the stock and reduce by half.
  • Place the roasted garlic in a blender or food processor.
  • Add the reduced stock and wine mixture and puree until smooth.
  • Add the tablespoon of butter and pulse to incorporate.
  • Season well with salt and freshly ground pepper.
  • For a nice presentation, on a serving plate, stand the rack of lamb upright in a circle and secure with a skewer.

Nutrition Facts : Calories 404.9, Fat 35.4, SaturatedFat 7.6, Cholesterol 15.3, Sodium 714.7, Carbohydrate 10.4, Fiber 2.7, Sugar 1.3, Protein 3.9

More about "rack of colorado lamb with french green lentils garlic flan tarragon spinach and shiraz sauce recipes"

RACK OF LAMB RECIPE | JAMIE OLIVER CHRISTMAS LAMB RECIPES
Preheat the oven to 180ºC/350ºF/gas 4. Drizzle the lamb racks with olive oil and sprinkle generously with sea salt and black pepper, patting the seasoning all over the meat. Sear in a hot frying pan on a high heat with a little extra oil and 1 knob of butter for 2 to 3 minutes, turning with tongs until golden all over, then remove the racks ...
From jamieoliver.com


SPINACH AND MUSHROOM ENCHILADAS
Related recipes like Spinach and Mushroom Enchiladas. 83% Rack of Colorado Lamb with French Green Lentils, Garlic Flan ... Foodnetwork.com Get Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce ... 45 Min; 4 Yield; Bookmark. 74% Microwave Creamed Spinach Recipe | Food Network Kitchen | Food ...
From crecipe.com


RECIPE: MINI RACK OF LAMB WITH NUTTY BELUGA LENTILS AND ...
Feb 11, 2014 - Yesterday we reviewed Cooking for Two, by Jessica Strand. This very pretty little book has a small, well-edited selection of meals for two. There was one recipe in particular that we really liked, especially given our meat-centric focus this month. It’s a juicy, succulent little rack of lamb with a whole delicious mess…
From pinterest.co.uk


RACK OF LAMB WITH GARLIC AND ROSEMARY - DINNER AT THE ZOO
2020-09-23 Instructions. Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray. Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine. Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
From dinneratthezoo.com


RACK & RECIPE
Crecipe.com deliver fine selection of quality Rack & recipes equipped with ratings, reviews and mixing tips. Get one of our Rack & recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Plum, hazelnut and chocolate cake Crecipe.com This plum, hazelnut and chocolate cake recipe puts forward the most uncomplicated way of making an …
From crecipe.com


10 BEST FRENCH GREEN LENTILS RECIPES | YUMMLY
2022-04-29 celery stalk, green lentils, sweet potatoes, spice, harissa, garlic and 8 more Quinoa and Lentils Tabbouleh Lolibox cucumber, bacon, sundried tomatoes, lemon juice, green lentils and 3 more
From yummly.com


RACK OF COLORADO LAMB WITH FRENCH GREEN LENTILS, GARLIC ...
Place a small amount of spinach over the lentils and lay the flan over the spinach. Slice a lamb portion into 4 to 5 pieces and fan around the flan with the 1 chop sticking up. Ladle 2 ounces of lamb sauce around the flan and garnish with fresh herbs. In a medium saucepan heat 1 cup shiraz wine and reduce by 75 percent. Add lamb stock and ...
From recipenode.com


RECIPE: MINI RACK OF LAMB WITH NUTTY BELUGA LENTILS AND ...
2020-01-28 3 large cloves garlic, sliced. 4 cups washed and torn spinach. Preheat the oven to 375 degrees F. In a medium sauté pan, heat 1 1/2 tablespoons of the olive oil for one minute over medium heat. Add the onion, carrot, and celery, and sauté the vegetables until they are softened, 5 to 7 minutes. Add the lentils and bay leaf and sauté for 3 ...
From thekitchn.com


MINI RACK OF LAMB WITH NUTTY BELUGA LENTILS AND SAUTéED ...
2009-02-10 In a medium sauté pan, heat the remaining 1 tablespoon of olive oil for a minute over medium heat. Add the garlic and sauté until just translucent but not brown. Add the spinach and sauté for 2 ...
From epicurious.com


DENVER, CO | FOODNATION WITH BOBBY FLAY | FOOD NETWORK
The Fort's Whisky BBQ Sauce ... Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce Previous Episode. Albuquerque. Next Episode. Santa Fe, NM. On TV ...
From foodnetwork.com


COLORADO LAMB RECIPES – TO-TABLE
2022-04-23 3 tablespoons wine vinegar. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature. Preheat the oven to 400ºF . Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
From to-table.com


SLOW-COOKED LAMB WITH LENTILS, GARLIC, & ROSEMARY ...
Put the lentils, onion, carrot, and garlic in the bottom of a large oven-proof pot and set the browned lamb on top. Tuck the herbs in around the lamb, pour the wine and stock overtop, and sprinkle everything with salt and pepper. Cover and bake for 3-31/2 hours, until the lamb is very tender. Transfer to a carving board, cover loosely with foil ...
From lentils.org


RACK OF LAMB RECIPES | BBC GOOD FOOD
Combine cream and beans for the perfect accompaniment to roast lamb. The oozy, garlicky sauce is hearty enough to rival a traditional potato dauphinoise. Lemon & herb lamb lollipops . A star rating of 4 out of 5. 1 rating. Serve these crunchy cutlets at room temperature alongside a dip and encourage everyone to dig in with their hands. Herby lamb with roast aubergine & puy …
From bbcgoodfood.com


SPINACH AND GARLIC LENTILS RECIPE
Crecipe.com deliver fine selection of quality Spinach and garlic lentils recipes equipped with ratings, reviews and mixing tips. ... Rack of Colorado Lamb with French Green Lentils, Garlic Flan ... Foodnetwork.com Get Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce ... 45 Min; 4 Yield; Bookmark. 80% Spinach, sweet …
From crecipe.com


BONELESS COLORADO LAMB PORTERHOUSE RECIPE
Rack of Colorado Lamb with French Green Lentils, Garlic Flan ... Foodnetwork.com Get Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce ... 45 Min; 4 Yield
From crecipe.com


RACK OF LAMB - GARLIC MUSTARD PANKO CRUST - ANOVA CULINARY
Step 1. Set your Anova Sous Vide Precision Cooker to 57ºC / 134.6ºF. Step 2. Season the rack of lamb with salt, garlic power, and pepper. Place into plastic bag with 5 cloves of peeled garlic. Step 3. Drop plastic bag into water bath when optimal temperature of 57C / 134.6F has been reached. Cook for 2 hours. Remove rack of lamb and garlic ...
From recipes.anovaculinary.com


10 BEST RACK OF LAMB SAUCE RECIPES | YUMMLY
2022-05-06 garlic cloves, Spice Islands® Minced Onion, Italian flat leaf parsley and 6 more Adobo Sauce La Cocina Mexicana de Pily allspice, chilies, white vinegar, cinnamon stick, garlic, sugar and 5 more
From yummly.com


RACK OF LAMB WITH GARLIC-CREAM SAUCE RECIPE | CDKITCHEN.COM
directions. Place garlic, shallot and cream in a small saucepan. Bring to barely a simmer, cover and cook until garlic and shallot are very soft, 1 to 2 hours. Transfer to a blender and puree, adding more cream as needed. Set aside. Rub lamb all over with thyme; discard sprigs. Brush lamb with olive oil and season liberally with salt and pepper.
From cdkitchen.com


GREEK LAMB STEW TARRAGON RECIPE
Rack of Colorado Lamb with French Green Lentils, Garlic Flan ... Foodnetwork.com Get Rack of Colorado Lamb with French Green Lentils, Garlic Flan, Tarragon Spinach and Shiraz Sauce ... 45 Min; 4 Yield
From crecipe.com


LAMB SHANKS WITH FRENCH GREEN LENTIL AND SWEET POTATO ...
Step 1. Cook onion, celery, and garlic in hot olive oil in an 8- or 10-quart Dutch oven or kettle until tender. Remove from Dutch oven; set aside. Advertisement. Step 2. Trim excess fat from lamb shanks. Add half of the shanks to the Dutch oven, and brown on all sides; remove. Repeat with remaining shanks. Carefully drain fat from Dutch oven.
From bhg.com


RECIPES/MINI-RACK-OF-LAMB-WITH-NUTTY-BELUGA-LENTILS-AND ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


FRENCH LENTILS WITH GARLIC AND THYME RECIPE - FOOD NEWS
puy green french lentils (or any really work here!) lemon. fresh herbs (parsley, dill, tarragon) leeks (this recipe works with fennel as well, free to to swap out) yogurt. mustard. fresh garlic . thyme. olive oil. salt & pepper. instructions. To make the confit: Preheat oven to 350 degrees F.
From foodnewsnews.com


PROVENçAL BRAISED LAMB WITH LENTILS RECIPE - BBC FOOD
Remove and add the onion and garlic and tomatoes. Cook for a minute or two and add the lamb. Add the stock, red wine, bay leaves and olives and thyme. Cover and cook in the oven at 180/350/Gas 4 ...
From bbc.co.uk


HOW TO COOK FRENCH GREEN LENTILS | CHRISTOPHER KIMBALL’S ...
2020-04-15 2 cups green lentils du Puy, sorted and rinsed. In a large saucepan, combine everything but the lentils with and 8 cups water; bring to a simmer. Add the lentils, return to a simmer, then partially cover and reduce to low. Cook until tender, but not breaking apart, 40 to 45 minutes. Drain, discarding the bay, vegetables and thyme sprigs (if using).
From 177milkstreet.com


RACK OF LAMB WITH WARM APPLE & LENTIL SALAD RECIPE ...
Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat.
From eatingwell.com


GRILLED RACK OF LAMB WITH GREEN SAUCE | TASTY KITCHEN: A ...
Move lamb rack to unlit side of grill and cook over indirect heat for 15 minutes, or until internal temperature reaches 135°F for medium rare. Remove from grill and let sit 5–10 minutes before slicing. To make green sauce, place spinach, garlic, vinegar, red pepper flakes, and salt in bowl of food processor. Pulse a few time to finely chop.
From tastykitchen.com


MINI RACK OF LAMB WITH NUTTY BELUGA LENTILS AND SAUTéED ...
Jan 30, 2017 - The three main elements in this recipe make an unbeatable combination. The soft, sweet taste of the lamb coupled with full green flavor of the spinach and the nutty, full-bodied taste of the lentils makes every bite a gastronomic pleasure. These lentils are one of my favorites. I've interpreted a recipe from the master…
From pinterest.co.uk


RACK OF LAMB RECIPES - BBC FOOD
Rack of lamb recipes. A prime cut of lamb, a whole rack will consist of eight ribs, neatly trimmed of fat. It's one of the most expensive cuts of lamb and should be roasted until pink, or medium ...
From bbc.co.uk


RACK OF COLORADO LAMB WITH FRENCH GREEN LENTILS, GARLIC ...
2017-02-20 Add the garlic and heavy cream to a saucepan and bring to a simmer and cook for 2 to 3 minutes. In a mixing bowl, combine the eggs and yolks and slowly add the warm heavy cream. Add the cream mixture slowly so as not to cook the eggs. Season with salt and strain through a fine strainer. Place the mixture in 4 small ramekins and bake in a water bath for 25 …
From recipenet.org


Related Search