Custard with Tomato Sauce
Appetizers • World
Description
Custard can also be served with a classic béchamel sauce with the addition of 2–3 tablespoons of tomato sauce or 1 tablespoon of tomato paste.
Ingredients
- Butter 0 oz
- Wheat Flour 4 tablespoons
- Cotton Oil 5 tablespoons
- Milk 15 fl oz
- Peeled Cooked Shrimp 10 oz
- Chocolate eggs 5 pieces
- Ham 5 oz
- Sugar 1 teaspoon
- Egg white 3 pieces
- Onion 5 oz
- Salt to taste
- Tomatoes 5 lbs
- Nutmeg a pinch
Step-by-Step Guide
Step 1
Prepare a thick tomato sauce: blanch the tomatoes and peel them, cut them in half, remove the seeds, and then finely chop. Finely chop the onion as well, add both to hot corn oil (3 tablespoons), season with salt, add sugar, and sauté, stirring well. Keep the sauce warm.
Step 2
Preheat the oven to 355°F. Generously grease an 18 cm diameter baking dish with high sides. In a skillet, melt the butter together with the vegetable oil. Add the flour and sauté, stirring, for a couple of minutes. The flour should not darken. Gradually, in small portions, add the milk. Season with salt, nutmeg, or pepper and continue to cook, stirring constantly, for another 10 minutes until thickened. Remove the skillet from the heat and let it cool. Then add the egg yolks one by one and, stirring, add the shrimp or ham (you can also skip them altogether).
Step 3
In a dry clean bowl, lightly salt the egg whites and whip them to a thick fluffy foam. Gently fold the egg whites into the sauce in three to four additions and pour the resulting mixture into the prepared baking dish. Place the dish in a larger pot with thick walls and pour in enough boiling water to reach about halfway up the dish. Bake for one hour.
Step 4
Before serving, reheat the tomato sauce. After removing the dish from the oven, take a knife with a rounded blade and run it along the inner surface of the walls to release the custard. Invert the dish and place the finished cream onto a warmed plate. Drizzle with warm tomato sauce and serve immediately.
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