Deep Fried Brussel Sprouts with Parmesan Custard

Mike Reid

Ingredients:

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

Method:

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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