Equipment
Ingredients
Puddings Base
- 300 g cauliflower, florets only
- 150 g feta cheese, crumbled
- 15 g unsalted butter, softened, for greasing
Custard
- 3 large eggs
- 200 ml heavy cream
- 100 ml whole milk
- 1 g ground nutmeg
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Salad and Garnish
- 150 g roasted red peppers, drained and sliced into strips
- 100 g watercress, tough stems trimmed
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
Nutrition (per serving)
Method
Preheat oven to 160 C (320 F). Generously grease the interior of six ramekins with the softened unsalted butter to ensure the puddings will unmold cleanly.
Place the cauliflower florets in a steamer basket over boiling water. Steam for 10 minutes, or until completely tender. Drain thoroughly, pat dry to remove any excess moisture, and chop finely.
In a mixing bowl, whisk together the eggs, heavy cream, whole milk, ground nutmeg, kosher salt, and black pepper until completely smooth and amalgamated.
Gently fold the finely chopped cauliflower and crumbled feta cheese into the custard mixture.
Divide the cauliflower and feta custard evenly among the prepared ramekins. Place the ramekins into a large roasting pan.
Carefully pour boiling water into the roasting pan until it reaches halfway up the exterior sides of the ramekins. This water bath will protect the delicate eggs from overheating.
Bake in the preheated 160 C (320 F) oven for 35 minutes. The puddings are ready when the edges are firm but the center still has a slight jiggle.
Carefully remove the roasting pan from the oven. Take the ramekins out of the water bath and allow them to rest for 10 minutes at room temperature to firm up before unmolding.
While the puddings are resting, prepare the salad by gently tossing the trimmed watercress and sliced roasted red peppers with the extra virgin olive oil and fresh lemon juice.
Run a thin knife tightly around the inside edge of each pudding to loosen it. Invert each one carefully onto individual plates and surround with the fresh red pepper and watercress salad to serve.
Chef's Notes
- Thoroughly drying the cauliflower after steaming is absolutely crucial. Excess moisture will seep into the delicate custard, preventing it from setting properly and dulling the savory flavors.
- The water bath, or bain-marie, gently and evenly cooks the eggs. This technique ensures the outer edges do not boil and turn rubbery before the center has enough time to coagulate.
- For an absolutely foolproof release, line the very bottom of each greased ramekin with a small, custom-cut disc of baking parchment paper.
- Feta adds a significant burst of salinity to the dish. Be cautious with the added kosher salt in the custard base; the 2 grams called for is usually the perfect balance.
Storage
Refrigerator: 3 days — Store unmolded puddings in an airtight container. Salad should be stored separately.
