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I know that it is barely summer, but somehow my mind is whirring with this idea. Perhaps it is giving me time to perfect it and perhaps it is a memory of something I have seen. Your brussel sprout recipe was the closest subject at hand.

I am imagining a warm brussel sprout flan.

It would be a walnut base with a warm custard filling, topped with roasted brussell sprout halves with a warm clear glaze. Probably served in individual tart shells or ramekins. I can almost taste the bittersweet sprouts and the warm custard working with the walnuts. Comfort food.

Just letting you in on the start of an idea. If you have seen this somewhere you can save me a lot of trial and error in the future.

Gotta go, the sirens of sleep are pulling me under.

Thanks
Colin

I gotcha, but almonds are more appealing to me with sprouts than walnuts. Walnuts can get kind of stodgy.

You've lost me on the warm clear glaze. Is it a flight of fancy?

Karen

Yes I'm about three flights up right now. I'm in the dark with a loose shoe lace and will probably be brought to earth once the experimenting starts.

I've been thinking about the walnuts too and came up with the same conclusion. I spent some time thinking about a suitable barrier and then decided that they would have to be added at the end to make it work. The glaze (?) idea came because I was looking for a first texture, feeling that the sprout would overpower the custard if it came in contact with the mouth first. But then came up with the idea of changing it entirely and accenting the sprout and initial texture by toasting the leaves ala Atkins and using them as a garnish. Don't know where this one came from or where it is going. I have been inhibited by a loss of taste (see upcoming rant in journal) which seems to have affected my ability to imagine taste as well!

I'll keep you posted on (good) results.

Colin

Karen, I was excited out of my gourd to see your Brussel sprouts recipe! Looks fab! Quick question: for those of us who are not professional cooks/chefs, how much is a 1/4 cup of cream cheese? Is that 4 oz? And are the nutrition facts per serving or are they for the entire recipe? (Boy, I hope it's for the entire recipe.)
Thanks!
Michelle

Sorry i'm not karen, but 1/4 cup of cream cheese is 2 ounces.

Luke, you should consider becoming my apprentice.

It's for the entire recipe.

Karen