Best Shallot Custard Recipes

CARAMELIZED SHALLOTS

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

SHALLOT CUSTARD

Steps:

• Place oven rack in the middle position; preheat oven to 350°.
• Spray four 6-ounce ramekins with cooking spray.
• In a skillet, melt butter over medium heat.
• Add in shallots; stir/saute until they are nicely browned; set aside.
• In a bowl, light whisk the eggs with salt, pepper, and baking powder.
• Stir in cream and parmesan cheese; fold in shallots.
• Set the prepared ramekins in a large baking pan lined with a dish towel.
• Ladle the mixture into ramekins and place the pan on the oven rack.
• Bake for about 30 minutes or until firm to touch and slightly browned.
• Remove from oven and serve at once.

MUSTARD-SHALLOT VINAIGRETTE

Steps:

• In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.
• Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.
• Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.