Zucchini and Grits Custard

Name: Zucchini and Grits Custard
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons uncooked grits; 1 cup heavy cream; 1/4 teaspoon finely minced garlic; Salt to taste if desired; Freshly ground pepper to taste; 2 large eggs, beaten; Pinch of freshly grated nutmeg; Butter for greasing molds; 4 tablespoons freshly grated Parmesan; 1/4 cup grated raw zucchini; 1 teaspoon finely chopped fresh chives, optional

By Craig Claiborne

Total Time: 45 minutes
Rating: (0)
Comments: Read comments

Featured in: YOUNG CHEFS; CULINARY TOUCH THAT'S ALL-AMERICAN

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Ingredients

Yield:4 servings

2tablespoons uncooked grits
1cup heavy cream
¼teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2large eggs, beaten
Pinch of freshly grated nutmeg
Butter for greasing molds
4tablespoons freshly grated Parmesan
¼cup grated raw zucchini
1teaspoon finely chopped fresh chives, optional

Ingredient Substitution Guide

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Preparation

Step 1
Combine the grits, half a cup of cream, garlic, salt and pepper in a very small heavy-bottomed saucepan. Bring to a boil, partly cover and let simmer, stirring often over very low heat until grits are tender, 15 to 20 minutes.
Step 2
Meanwhile, preheat the oven to 350 degrees.
Step 3
Blend the remaining cream with the eggs, nutmeg, salt and pepper. Blend well.
Step 4
Butter the inside of 4 individual ramekins, each with about two-thirds of a cup or slightly less capacity.
Step 5
Spoon equal amounts of the grits into each ramekin. Smooth it over. Sprinkle each portion with 1 tablespoon of Parmesan. Add to each 1 tablespoon of grated zucchini and one-quarter teaspoon chopped chives.
Step 6
Pour an equal amount of cream mixture into each dish. Set the filled ramekins in a baking dish and pour boiling water around them.
Step 7
Place the ramekins in the water bath in the oven and bake 20 to 25 minutes or until the custard is set. Unmold and serve.