* Exported from MasterCook *

ASPARAGUS CUSTARDS

Recipe By :
Serving Size : 4 Preparation Time :1:20
Categories : 5-10G Low Carb Vegetables-Asparagus


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb asparagus
stem ends trimmed
1/4 cup heavy cream
1/4 cup light cream
3 egg yolks
1 1/4 tsp tarragon
1/4 cup olive oil
2 1/2 cups red bell pepper -- seeded and coarsely
chopped
1 bay leaf
1/2 cup vegetable stock
1 tbsp unsalted butter

Preheat oven to 325°F-160°C. Place asparagus in a steamer basket over boiling water. Cover saucepan and steam 5 minutes or until bright green and tender. Remove steamer from saucepan. Rinse asparagus under cold water to stop cooking process. Drain and pat dry. Cut 1 inch of tip off of each asparagus spear. Set aside for garnish.

Cut remaining asparagus into 1/2 inch 12mm pieces. Place in a food processor or blender and purée. Add cream, light cream, egg yolks, 1/4 tsp tarragon, and salt and pepper to taste. Mix thoroughly. Transfer mixture into 4 six ounce buttered custard cups, or a 1-1/2 quart 1-1/2 litre baking dish. Place cups in a large roasting pan. Add enough hot water to come halfway up sides of baking cups. Bake 50 minutes or until custard is set. Remove from water and let stand 5 minutes before serving.

While custards are baking, heat oil in a heavy saucepan over low heat. Add red peppers, bay leaf and stock. Cover and cook 30 minutes, stirring occasionally, or until peppers are tender and lightly golden. Discard bay leaf. Transfer pepper sauce to a food processor or blender. Purée until smooth. Strain purée thorough a sieve. Season with salt and pepper to taste. Add more stock if sauce is too thick. (Sauce can be prepared 1 day in advance. Keep covered in refrigerator until ready to use.)

Melt butter in a heavy nonstick skillet over medium high heat. Sauté asparagus tips 1-2 minutes or until heated throughout. Season with salt and pepper to taste. Serve custards in a pool of bell pepper sauce with asparagus tips as a garnish.





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Per Serving (excluding unknown items): 331 Calories; 29g Fat (77.4% calories from fat); 6g Protein; 13g Carbohydrate; 4g Dietary Fiber; 198mg Cholesterol; 224mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb recipes in Master Cook Format



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

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