Grana Padano custard canapés

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Grana Padano custard canapés


. Difficulty: Easy . Serves: 8 people . Preparation time: 1'30''


Great British Chefs, in collaboration with Grana Padano PDO Protection Consurtium, published some recipes with Grana Padano on its website. 
Grana Padano custard canapés was prepared by the chef Matthew Tomkinson.

Matthew Tomkinson serves up an ingenious savoury set custard canapé recipe, flavoured with punchy Grana Padano cheese and served topped with crispy bacon, chives and peas. A great dinner party dish that you can make ahead of time.


200ml of milk
50g of Grana Padano rind or trimmings, chopped
200ml of double cream
50g of Grana Padano, grated
5 egg yolks

To serve
4 rashers of streaky bacon
80g of peas, raw or defrosted
10g of chopped chives
1/2 lemon, zested
1 tsp extra virgin olive oil


To begin, bring the milk to the boil with the Grana Padano rinds. Remove from the heat, allow to cool and pass through a fine sieve

Add the cream to a saucepan with the grated Grana Padano and strained milk. Bring to the boil then remove from the heat

Whisk in the egg yolks, season well and pass again through a sieve. Place into the fridge until chilled

Preheat the oven to 100°C

Decant the chilled mixture into 8 small, buttered, ramekins and place in a deep baking tray. Place the tray on the oven shelf, then fill with warm water so it reaches three quarters of the way up the ramekins. Cook in the oven until they are just set, this should take approximately 1 hour

Remove the custards from the oven and allow to cool to room temperature

Meanwhile, cook the bacon until crisp, in a pan or under the grill. Finely chop the bacon and mix with the peas, chives, lemon zest and olive oil

Serve the custards topped with the bacon mixture
Matthew Tomkinson (Great Italian Chefs)