The comte cheese custard, which serves as a sauce in this jerusalem artichoke arrangement, is one of my favourite recipes of all time. The custard is also great served with blanched asparagus or sauteed cauliflower florets.
5 egg yolks
¼ tsp grated nutmeg
70g comte, grated
salt and pepper to taste
½ tsp white balsamic vinegar
1. Bring the cream to a simmer in a stainless steel saucepan. Meanwhile whisk the egg yolks and nutmeg in a bowl. When the cream has come to the boil pour the hot cream over the yolks, whisking all the while.
2. Return the cream and egg mixture to the saucepan. Cook the mixture over a low heat, stirring with a spatula. In a few minutes the cream with start to thicken. When it is the consistency of a thick custard remove from the heat and add the cheese. Continue to stir the custard as the cheese melts and leave to cool, stirring from time to time.
3. When cool, season with salt, pepper and white balsamic vinegar. Strain the sauce and store in the fridge to set. When cool it should be the consistency of whipped cream.
Serving suggestion: Spoon the comte custard alongside the roasted jerusalem artichokes (recipe here), or serve in a small bowl for people to help themselves.
If you like this recipe, try Andrew's red endive, beetroot and horseradish cream.