Blue Cheese Flan
5 large EGGS
½ cup sugar
2 Tbsp. water
½ Tbsp. garlic chopped
1 ½ cups milk
6 oz. blue cheese
½ tsp. white pepper
1 Tbsp. Dijon mustard
½ tsp. salt
2 cups strawberry compote (recipe follows)
12 black pepper twists (recipe follows)
1.) Preheat oven to 350°
2.) In a medium saucepan over medium-low heat, melt sugar with water until liquefied and golden in color. Place chopped garlic among bottoms of six 6-ounce ramekins. Carefully pour hot syrup into ramekins, turning each dish to evenly coat the bottom and sides. Set aside.
3.) In a large bowl, beat eggs. Beat in milk, blue cheese, pepper, mustard and salt until smooth. Pour egg mixture evenly into ramekins. Cover with aluminum foil. Bake in preheated oven 25 minutes. Let cool completely
4.) To serve, carefully invert on serving plate with edges, place a spoonful of compote on one side and two black pepper twists opposite.
BLACK PEPPER TWISTS – INGREDIENTS:
1 sheet puff pastry
1 large EGG
1 tsp. black pepper
1 Tbsp. sugar
BLACK PEPPER TWISTS – DIRECTIONS:
1.) Cut puff pastry into long half-inch strips.
2.) Mix egg with a touch of water and brush over puff pastry strips; then sprinkle with pepper and sugar.
3.) Twist each pastry strip several times to create a long corkscrew shape.
4.) Bake in 400° F oven for 10 minutes or until golden brown.
STRAWBERRY COMPOTE – INGREDIENTS:
4 cups strawberries, quartered
1 cup brown sugar