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Recipe Detail Page
Fennel Custards
Holiday 2010
We like the smoother texture you can get by placing the fennel in a blender, but if you prefer a chunkier texture use a food processor. If you are serving more people, you can use smaller ramekins to make 8 custards. The baking time will be between 15 and 20 minutes.
Serves 4
1 head fennel, trimmed, cored and cut into quarters
3 large eggs
1 tsp (5 mL) fennel seeds
1 tsp (5 mL) grated orange rind
½ cup (125 mL) whipping cream
Salt and freshly ground pepper
1 Preheat oven to 350°F (180°C).
2 Place fennel in a pot of salted water, bring to a boil and boil until crisp-tender, about 10 minutes. Drain. Return fennel to pot and place over low heat for 1 to 2 minutes to evaporate any water clinging to fennel. Cool to room temperature. Place fennel in a blender with eggs, fennel seeds, grated orange rind and cream and purée until smooth. Season well with salt and pepper to taste.
3 Divide mixture between four 4-inch (10-cm) ramekins. Place ramekins in a roasting pan and fill pan halfway up the sides of the ramekins with boiling water. Place pan in oven and bake for 30 to 35 minutes or until custards are set and slightly puffed. Cool slightly, then serve in ramekins or turn out on to serving dishes.
Serves 4
