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Gorgonzola Custard with Pears, Walnuts & Arugula S

Gorgonzola Custard with Pears, Walnuts & Arugula S

 Yield: 8 Servings




1 small onion, chopped

1 Tbsp. extra virgin olive oil

1 tsp. unsalted butter, unsalted

1/4 cup dry white wine

2 cups of heavy cream

4 large eggs

1 cup of crumbled Gorgonzola cheese

1 tsp. sea salt

Additional equipment:

8 (4-ounce) round ramekins



1. Preheat oven to 350°F.

2. In a sauté pan over medium heat, sweat the onion in extra virgin olive oil and butter. Add the wine to the pan and season with pepper to taste. Simmer 5 minutes. Transfer mixture to a mixer and process until smooth.

3. In a large bowl beat the eggs with the cream. Pour onion mixture into the eggs and mix well. Add Gorgonzola and adjust seasoning to taste.

4. Butter eight, 4-ounce round ramekins. Fill ramekins equally with gorgonzola mixture. Place in baking dish large enough to accommodate the ramekins and fill halfway with hot water. Bake for approximately 30 minutes, or until custards are golden and raised. Remove from oven and keep in warm water bath until ready to serve.


Poached Pears:



4 Bosc or Bartlett pears, peeled, cored & sliced

2 cups water

2 cups red wine

1/4 cup sugar

6 cloves

1 star anise

1 piece vanilla bean, split

1 cinnamon stick, broken


Bring to a boil water, wine, sugar, cloves, star anise, vanilla bean and cinnamon stick in a deep sauté pan. Add the pears. The pears need to be covered with liquid. Reduce heat to low and simmer until the pears are tender, 30 to 40 minutes. Remove the pears to a platter and set aside.


To serve: 1/4 cup walnuts, toasted & chopped 4 cups arugula mix greens Walnut oil Unmold each custard onto a serving dish lined with arugula . Fan a half of a poached pear, sprinkle with walnuts. Drizzle with walnut oil

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