Course the Fourth: Pecorino Custard with Fava Bean-Meyer Lemon Salad
Like the previous two courses, this recipe is written in the professional style: all amounts are for one serving only and the cook needs to multiply accordingly.
Unfortunately, I don't have access to a mini-blow torch so this custard didn't get the brulee treatment. It was still delicious.
Pecorino . 2/3 oz finely grated
milk, whole 1 oz
Pecorino .25 oz finely grated
fava beans 2 oz shucked, boiled, peeled
Meyer lemon 1/8 whole lemon quartered, thinly sliced
shallot 1/8 tsp finely minced
extra-virgin olive oil 1 ½ tsp
Method: Preheat oven to 325F. Combine Pecorino, milk and egg. Pour into a small buttered ramekin and bake in a water bath until custard only slightly jiggles when you move it, about 15-20 minutes. Let cool to room temperature and turn out onto serving dish. Sprinkle with Pecorino and brulée until cheese is lightly browned and crisp.
Combine favas, lemon, shallot, oil, salt and a good grinding of pepper in a small bowl.Plating: Spoon beans around custard and serve.