The dinner parties my parents hosted were mesmerizing. From the buffet spreads to the complicated dishes involving lazy susans or a Peking duck that took three days, I was ever impressed by the formula they seemed to follow promising magical results. From the exotic to the classic there were always some standouts that oozed elegance and gourmet charm. Thinking back to those times I wanted to create something classic and elegant that would elevate a simple grilled steak for dinner. With a cauliflower on hand and being limited to the stove top I decided to do a steamed custard. The milk was infused with the sweet cauliflower and garlic, a touch of Parmesan was folded in for depth and it was topped with caramelized florets which brought a few bites of crispy goodness to each creamy bite. <br /> <br />I made a lot in this recipe but it can easily be halved or even quartered. Just follow the rule 2 part liquid, 1 part egg or 16 ounces milk, 8 ounces egg (or about 4 large eggs).

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