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Saturday, 28 November 2009

Parmesan Custard with Anchovy Toast

One of the best things I have eaten this year is the Parmesan Custard with Anchovy Toast at Le Cafe Anglais. My dining partner in crime Jude found that the recipe was available on t'internet, so I have been patiently biding my time and waiting for a moment when I could make it.

The moment came. And other than the fact that I reached for the wrong jar of red powder, so it was seasoned with smoked paprika instead of cayenne, I followed the recipe exactly. Sadly, it was a little disappointing. It wasn't as cheesy and it was a lot runnier than I remembered. The anchovy toasts (done in a frying pan and squashed with a spatula because I don't have a pannini press) were very delicious, and the whole thing made a decadent and delicious brunch. But it just wasn't as good as Rowley's. Might have to go back to try his again; see where I went wrong.
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16 comments:

  1. Deb in Hawaii28 November 2009 at 08:13

    It looks really good--maybe another try will perfect it like you remember.

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  2. Anonymous28 November 2009 at 11:48

    I hate it when you have the recipe and then it doesn't turn out the way you remember it! I would probably use double cream instead, reduce the milk to 200ml and up the parmesan to 150g. I am sure it would be thick and cheesy that way!

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  3. Alicia Foodycat28 November 2009 at 12:49

    Deb - I am thinking about taking Paul there for his birthday to have another taste.

    Jo - I think you are right about changing the proportions. I probably need a better quality cheese too.

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  4. Jude28 November 2009 at 13:45

    The original was gorgeous with the consistency of a fondue. I think you definitely have to go back.

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  5. Esi28 November 2009 at 17:04

    I've never tried a savory custard, but it sounds interesting. Hopefully you can get some pointers the next time you go back to the restaurant.

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  6. Alicia Foodycat28 November 2009 at 17:26

    Jude - just working on Paul!

    Esi - go for Japanese and order chawan mushi, it's a good introduction to savoury custard.

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  7. Simona Carini28 November 2009 at 22:28

    This custard sounds decadent and certainly worth a second try. The photo looks quite nice.

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  8. Heather S-G29 November 2009 at 00:52

    Looks so right to me! Anchovy toasts...oi, I want to dip them in and go to town!! YUM :D

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  9. mscrankypants29 November 2009 at 02:29

    My god, I could possibly eat a whole saucepan of parmesan custard from how it looks alone. Paul needs to take one for your blog readers and accompany you to re-sample the original!

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  10. Bettina Douglas29 November 2009 at 07:45

    It sounds delicious (and the genetic problem with egg custard continues?)
    I agree with Jodi - the proportions as given don't seem right.

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  11. Alicia Foodycat29 November 2009 at 09:10

    Simona - thanks!

    Heather - I could have eaten so much of the anchovy toast!

    Cranky - I am working on it!

    Mother - the original was more the texture of bechamel than a normal egg custard, but this still wasn't thick enough.

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  12. Chef Aimee29 November 2009 at 12:25

    One of my fellow supper-clubbers said she loves loves loves anchovy toast and makes it often. I may have to try now, too!

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  13. kat30 November 2009 at 15:19

    Yeah, you have to go back, for more research right

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  14. Just Cook It4 December 2009 at 08:41

    I have to try this...

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  15. Alicia Foodycat4 December 2009 at 10:02

    Aimee - you should definitely try the anchovy toast!

    Kat - I will make the booking today.

    Alex - could be good for Christmas.

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  16. greenwords18 December 2009 at 23:35

    Recipe replication woes aside, this dish sounds absolutely divine. Anchovy toast! Parmesan custard! What a combo.

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