Cafe Terra Cotta Garlic Custard, Garlic Recipe, Appetizer and Starter Recipe

Cafe Terra Cotta Garlic Custard

Recipe adapted from the Cafe Terra Cotta Restaurant in Scottsdale, Arizona. This delightful savory custard makes a great appetizer or first course.

Check out my Appetizer Recipes for more great cooking ideas.

2 tablespoons roasted garlic*
1 jalapeno chile pepper, minced very fine
2 cups cream
2 eggs
4 egg yolks
3/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
Salsa Fresca Vinaigrette (see recipe below)
Herbed Hazelnuts (see recipe below)

* Learn How To Roast Garlic

Preheat oven to 300 degrees F. Adjust oven rack to center position. Lightly butter eight (1/4 cup) custard cups or ramekins and set them into a large baking dish.

In a large bowl, combine, garlic, jalapeno chile, cream, egg, egg yolks, white pepper, and nutmeg. Pour egg mixture into prepared custard cups; place baking dish with custard cups into hot oven. Carefully pour warm water into the baking pan to come half-way cup the sides of the custard cups. Baked 45 to 50 minutes or until a knife inserted near the center comes out clean. Remove from oven leave the custards in the water bath to keep warm (can be kept in water bath up to 20 minutes).

While custards are baking, prepare Salsa Fresca Vinaigrette. To serve, turn the custards out of their ramekins onto individual serving plates. Spoom warm Salsa Fresca Vinaigrette over each one and sprinkle with Herbed Hazelnuts.

Makes 8 servings (depending on size of custard cups).

SALSA FRESCA VINAIGRETTE:
1/4 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 teaspoon Dijon-style mustard
1 cup Salsa Fresca (see below)

In a small saucepan over low heat, whisk together red wine vinegar, olive oil, mustard, and Salsa Fresca; set aside to keep warm.

SALSA FRESCA:
1 pound ripe tomatoes, skinned and seeded*
1 fresh jalapeno chile pepper
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
About 3 tablespoons fresh lime juice
Salt and black pepper, to taste

* Learn How To Peel Fresh Tomatoes.

Cut tomatoes into 1/4-inch dice; put the tomatoes with their juices into a bowl. Rinse and stem the jalapeno chile; shake out seeds and cut out the veins. Finely chop the chili. Add it to the bowl, along with the onion, cilantro, and juice. Stir gently to mix; add additional lime juice, salt, and pepper to taste.

Makes about 2 1/4 cups.

HERBED HAZELNUTS:
1 cup hazelnuts, toasted*
2 tablespoons butter
1/4 teaspoon dried oregano leaves, crumbled
1/4 teaspoon dried thyme leaves, crumbled
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin, or to taste
Salt and pepper to taste

* Your favorite nuts may be substituted (walnuts, pecans, or a mixture of nuts).

Coarsely chop nuts. In a large frying pan over low heat, melt butter. Add hazelnuts, oregano, thyme, cayenne pepper, cumin, salt, and pepper; saute until the nuts are well coated. NOTE: Herbed Hazelnuts can be prepared in advance.