 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Instead of oyster dressing or scalloped oysters, try an ethereal bread-crumb pudding packed with plump, perfectly cooked bivalves. Their brininess helps to cut the richness of the custard. Ingredients:
4 cups coarse fresh bread crumbs (from 8 slices firm white sandwich bread) |
4 large eggs |
1 cup heavy cream |
1 cup whole milk |
2 teaspoons fresh lemon juice |
1 teaspoon worcestershire sauce |
1/4 cup finely chopped flat-leaf parsley |
3 dozen shucked oysters (preferably medium; halved if large; about 1 cup), drained if necessary and gently patted dry |
Directions:
1. Preheat oven to 375°F with rack in middle. Butter a 2-quart shallow baking dish.
2. Spread bread crumbs in a 4-sided sheet pan and bake, stirring occasionally, until golden-brown, about 15 minutes. Transfer to a plate to cool slightly.
3. Whisk together eggs, cream, milk, lemon juice, Worcestershire sauce, parsley, and 1/4 teaspoon each of salt and pepper in a medium bowl. Gently stir in oysters and bread crumbs.
4. Pour into baking dish and bake until custard is set and top is golden, 25 to 30 minutes.
5. What to drink: Lagier Meredith Mount Veeder Napa Valley Syrah '06
6. Cooks' note: Bread crumbs can be toasted 3 days ahead and kept in an airtight container at room temperature.
|
|