Chicken Liver Custard Recipe
muscadine & beet minced herbs, corn cakes
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Ingredients
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Chicken Liver Custard
Corn Cakes
Method
Chicken Liver Custard
- 1
Prepare the Chicken Livers
Clean the chicken livers under cold water, removing any connective tissue or fat. Pat them dry with paper towels.
- 2
- 3
Blend the Custard Mixture
Transfer the cooked livers to a food processor. Add the remaining butter, heavy cream, and egg yolks. Blend until smooth and creamy. Adjust seasoning if necessary.
- 4
Prepare the Grapes and Greens
Finely chop muscadine grapes and beet greens. Mix them into the liver custard mixture and stir well.
- 5
Bake the Custard
Preheat the oven to 160°C (320°F). Pour the mixture into a greased baking dish and place it in a larger baking pan filled with hot water (water bath). Bake for 30-35 minutes until the custard is set but still creamy in the center.
Corn Cakes
- 6
Mix Dry Ingredients
In a large bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Mix well.
- 7
- 8
Cook the Corn Cakes
Heat a non-stick skillet over medium heat and add vegetable oil. Pour batter onto the skillet, using about 1/4 cup for each cake. Cook for 3-4 minutes on each side until golden brown.
- 9
Serve
Serve the corn cakes warm alongside the chicken liver custard. Garnish with extra muscadine grapes and beet greens if desired.