Deep Fried Brussel Sprouts with Parmesan CustardMike Reid
- 500g Brussel sprouts
- 200ml Thick cream
- 100g Aged cheddar
- 150g parmesan, coarsely grated
- ¼ tbps freshly grated nutmeg
- ¼ tsp finely ground white peppercorns
- 6 Free range eggs
- Oil to fry
- Using a Thermomix, set it to 80°C and blend at speed 3–4 for 12–15 minutes until the custard is thick.
- Fry your Brussel sprouts until crispy
- Spoon out the custard on the base and top with your sprouts and cover in freshly grated parmesan
Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.
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