I've been looking for a recipe like this for a long time as well.  Instead of using a blender, for the milk and cream, though, I used a method I learned from making straight custards - carefully heat all of the milk and cream to 150°F and then add the beaten eggs slowly while whisking the mixture with a hand mixer.  I ended up with a very delicate and silky custard. I also subsituted green onions for the shallots and added ham to it, which was incredible.  However, it was pretty salty with only 2 tsp of salt (the recipe calls for 2 x 1.5 tsp = 3 tsp).  It may have been the ham, but next time, I'll try only 1 tsp of salt.

By supersaucy | 

October 5, 2008