4 slices thick-sliced bacon, crisp, 1/2” dice
2 red apples, peeled, cored, 1/2” dice
4 large eggs
8 ounces heavy cream
2 teaspoons fresh rosemary, minced
few grinds of pepper
crème fraîche for garnish (optional)
pinches of smoked paprika
Preheat oven to 350 degrees. Arrange bacon slices on a
baking sheet. Bake until browned and crisp, about 15 minutes. Remove
from oven and allow to cool slightly. Don’t turn the oven off.
While the bacon is cooking, peel,
core, and dice the apples. Whisk together the eggs, cream, rosemary,
When bacon is done, dice it and fold into the custard mixture.
Run a pastry brush over some soft butter and brush the insides of 4 4-ounce ramekins.
Use a large spoon or a ladle to divide
custard among the ramekins. Set ramekins on a baking sheet with a lip
all the way around. Fill a large measuring cup or pitcher with very hot
tap water. Set the baking sheet in the oven with the front edge
hanging off the edge of the rack by an inch or so. Pour hot water into
the baking sheet until it almost reaches the lip. You are creating a
water bath that will ensure that the center of your custards will be
done at the same time as the perimeter. Gently nudge the baking sheet
the rest of the way into the oven.
Bake custards for 30-40 minutes.
Custards are done when slightly puffed and golden on top, and slightly
tender when you tap the surface.
Remove the custards to a cooling surface.
Allow to cool for 5-10 minutes before serving. Top each with a spoonful of crème fraîche and pinches of smoked
paprika just before you serve. Serve with some good grilled bread and a
A note about the water bath: the
safest way to remove the baking sheet from the oven is to turn off the
heat, and leave the door ajar so that the water can cool. When it
reaches a temperature that you feel comfortable handling it, go ahead
and carefully carry it to a sink.
bacon recipe source: solitarycook (member), Whole Foods Market Cooking