The holidays are the perfect time to try new recipes, step out of your comfort zone and master new techniques. Wow your friends and family with this incredible savoury custard created by Top Chef Canada season 4 winner René Rodriguez, it makes a perfect vegetarian entrée.
Baked Parmesan Custards with Crispy Fried Parsnips
This recipe comes from Top Chef Canada winner René Rodriguez, in collaboration with Future Shop and LG Appliances. Serves 8-10.
4 egg yolks
1 cup cream
1 cup milk
5 tablespoons grated parmesan
1 tsp fine sea salt
1 tsp xantham gum
2 tsp green tabasco
1 parsnip (peeled into long ribbons)
Fry parsnip ribbons in deep fryer for 2 minutes until crispy and set aside.
Combine all other ingredients and puree for 30 seconds with hand blender.
Divide mixture among ramekins and bake in water bath (as you would when baking crème brulée) at 375F for 20 minutes until the mixture has set and is not runny. Garnish with crispy fried parsnips and serve.
For more recipes from René Rodriguez, visit futureshop.ca.