1 c heavy cream
2 eggs
¼ t salt, 1/8 t ground white pepper
Preheat the oven to 350 degrees. Lightly butter the ramekins. Bring the corn and cream to a boil over medium heat. Reduce the temp to low and simmer for 15 minutes until the corn is tender. Set the pan in to a large bowl of iced water and stir until cool.
In a blender, puree the corn and cream. Add the eggs, salt and pepper and process until smooth. Strain through a wire sieve.
Place the ramekins in a large baking dish and pour the mixture in each one. Pour hot water into the baking dish to come about ½ inch up the sides. Cover the pan with aluminum foil.
Bake until the custard is set…1 ¼ to 1/1/2 hours. The centers may seem a little loose, Remove from bath.
Gotham Bar and Grill by Alfred Portale
¼ c champagne vinegar
1 t Dijon mustard
2 t minced shallots
¼ t minced garlic
¼ c olive oil
Salt and ground white pepper to taste
Sweet cherry tomatoes, halved
2 T fresh chives
Pearl onions
Chervil
Whisk together all ingredients except tomatoes, onions, and chives. Season. Just before serving, stir in the tomatoes, chives and onions. It’s a simple sauce for Bass.
Gotham Bar and Grill by Alfred Portale
On each plate place a sea bass fillet and add a spoonful of vinaigrette and sprigs of chervil. Run a knife around the inside of the ramekin, and unmold the custard onto the plate.
Gotham Bar and Grill by Alfred Portale
© 2008-25