Tuesday, April 24, 2012


2 cups shredded escarole
3 slices of bacon chopped in bite sized pieces
1 teaspoon maple sugar
1 tablespoon dry mustard
zest of one lemon
1 cup of lowfat milk
½ cup of heavy cream
5 eggs
2 egg yolks
hot water from kettle (enough to fill your roasting pan)
parmesan cheese ¼ cup grated + thin shavings for top
heavy pinch of salt
fresh cracked pepper

Cook bacon in a heavy skillet so that some fat renders out (about 5 minutes). Poor off excess fat and add in escarole. Saute for about five minutes or until greens are tender. Add in maple sugar, mustard. and lemon zest and cook for another minute. Turn off heat.

Heat water in a kettle.

Butter four six ounce ramekins and place them in a small hotel pan or roasting pan.

Heat milk and cream over medium low heat until small bubbles form around the edges of the pot. Turn off heat.

Beat eggs and egg yolks until light. Whisk in one half of milk and cream mixture. Then pour the egg mixture into the pan with the rest of the hot milk and cream- whisking all the time. Add in the grated parmesan.

Divide the escarole/bacon mixture between the four ramekins pour the custard equally on top.

Fill the roasting/hotel pan with the hot water abou an inch from the top of the ramekins.

Cover and bake for 30-35 minutes. They should be jiggly still when you pull them out to cool. You can eat them within 30 minutes if you don’t mind them a bit wet, but they’ll take 2-3 hours to set completely at room temp.

You can top with fresh herbs, pepper, and parmesan.

bacon recipe courtesy of: Sabrina Modelle, The Tomato Tart, October 2, 2011