Spanish sausage and eggs
This recipe is my fun take on sausage and eggs, in the form of a savoury pot de crème or cream custard. The sausage is a hidden gem in the bottom of the custard that you only discover when your spoon finds it. I have used custom porcelain cups that are oven proof, but you can use espresso cups instead. When the pots are cooked, the centres should be a bit wiggly which can be deceiving when you’re trying to judge doneness. Make sure you take them out of the oven at this stage or you’ll overcook them.
Preheat oven to 300 °F.
Combine the cream, milk , nutmeg and grated cheese in a medium saucepan, over low heat. Whisk just to melt cheese and blend well. Remove from heat.
Stir warm but not hot cream mixture over egg yolks, whisking to thoroughly blend.
Place 6 espresso cups or small oven proof cups in a baking dish, 2 inches deep. Divide diced chorizo evenly among cups and place into baking dish. Gently pour egg mixture into each cup filling not quite to the top.
Pour enough hot water into baking pan to come halfway up sides of custard cups. Bake custards at 300 °F in a still oven, until softly set (centres will move slightly when cups are shaken gently), about 25-35 minutes.
Remove custards from water. Cool on a rack. Cool to room temperature before serving. Refrigerate if not serving same day and bring back to room temperature to serve.
Sprinkle with dusting of smoked pimentón for garnish and chives.
Makes 6 tapas size portions
Preparation: Christine Cushing