Grana Padano custard canapés with bacon and chives
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Matthew Tomkinson serves up an ingenious savoury set custard canapé recipe, flavoured with punchy Grana Padano cheese and served topped with crispy bacon, chives and peas. A great dinner party dish that you can make ahead of time.
First published in 2018
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Ingredients
Metric
Imperial
Grana Padano custard canapés
- 200ml of milk
- 50g of Grana Padano rind or trimmings, chopped
- 200ml of double cream
- 50g of Grana Padano, grated
- 5 egg yolks
- salt
- pepper
To serve
- 4 rashers of streaky bacon
- 80g of peas, raw or defrosted
- 10g of chopped chives
- 1/2 lemon, zested
- 1 tsp extra virgin olive oil
SAVE RECIPE
Equipment
- Small ramekins 8
Method
1
To begin, bring the milk to the boil with the Grana Padano rinds. Remove from the heat, allow to cool and pass through a fine sieve
- 50g of Grana Padano rind or trimmings, chopped
- 200ml of milk
2
Add the cream to a saucepan with the grated Grana Padano and strained milk. Bring to the boil then remove from the heat
- 200ml of double cream
- 50g of Grana Padano, grated
4
Preheat the oven to 100°C
5
Decant the chilled mixture into 8 small ramekins and place in a deep baking tray. Place the tray on the oven shelf, then fill with warm water so it reaches three quarters of the way up the ramekins. Cook in the oven until they are just set, this should take approximately 1 hour
6
Remove the custards from the oven and allow to cool to room temperature
7
Meanwhile, cook the bacon until crisp, in a pan or under the grill. Finely chop the bacon and mix with the peas, chives, lemon zest and olive oil
- 1 tsp extra virgin olive oil
- 4 rashers of streaky bacon
- 80g of peas, raw or defrosted
- 10g of chopped chives
- 1/2 lemon, zested
8
Serve the custards topped with the bacon mixture
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