Grana Padano custard canapés with bacon and chives

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

To serve

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
3
Whisk in the egg yolks, season well and pass again through a sieve. Place into the fridge until chilled
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
8
Serve the custards topped with the bacon mixture
First published in 2018
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Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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