Ramp Custard Recipe

Preparation and Cooking

1. 1

   Prepare the Ramps

   In a skillet over medium heat, melt a small amount of butter. Add the finely chopped ramps and sauté for about 5 minutes until they are soft and fragrant. Remove from heat and let cool.

2. 2

   Make the Custard Mixture

   In a mixing bowl, whisk together the whole eggs, egg yolks, and salt until well combined. Gradually whisk in the heavy cream until smooth. Stir in the sautéed ramps and season with freshly ground black pepper to taste.

3. 3

   Prepare the Eggshells

   Carefully crack the tops off each egg, keeping the shells intact. Rinse the insides of the shells under cool water and let them dry upside down on a towel.

4. 4

   Fill the Shells

   Grease the insides of the eggshells with melted butter. Pour the custard mixture into each shell, filling them about 3/4 full.

5. 5

   Bake the Custard

   Preheat the oven to 325°F (165°C). Place the filled eggshells in a muffin tin or a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the eggshells. Bake for 15-20 minutes, or until the custard is just set.

6. 6

   Cool and Serve

   Remove the custard from the oven and let it cool slightly. Serve the ramp custard warm, garnished with additional sautéed ramps if desired.