Watercress Pudding with Quail Eggs and Asparagus

Niether of us celebrate Easter, so tomorrow will be a quiet Sunday afternoon.  No egg hunt or peeps for us, but we have always been a HUGE fan of cadbury mini eggs and therefore this holiday brings a lot of joy.  True and funny story; several years back when cadbury mini eggs were only sold in April, we were desperate so we went online and ordered several bags from London.  Then we found out it was a scam.  There is just something about eating mini eggs…like quail eggs.  Have you ever tried it?  They are really useful to cook with especially in soup when you want the yolk contained.  In celebration of Easter, we made a little sophisticated appetizer that might please your guests, though it may not be something that would be normally served at Easter or even allowed?  We’re thinking on Passover terms here.  Really simple flavor but the pudding texture will please everyone at the table.  Plus, the quail eggs will add a fun accent to the dish.  Happy Easter!
Adapted from Aran Goyoaga
Yields:  4

1 Tbs olive oil
2 cloves garlic, chopped
1 cup (40grams) watercress
2 tsp salt
1/2 tsp black pepper
1/2 tsp grated nutmeg
1/2 cup unsweetened coconut milk
1/2 cup heavy cream
2 eggs
3 quail eggs
1.5 ounces (45 g) asparagus, cut up

1.  Preheat oven to 325° F.  In a medium saute pan, heat olive oil over medium heat and add garlic.  Cook for 1 minute or until it turns golden and then add watercress, salt, pepper, and nutmeg.  Cook for 1 minute or until the watercress is wilted.  Remove from heat.
2.  In a blender, place watercress, coconut milk, and heavy cream.  Puree.  Then, add the regular eggs and blend.
3.  Divide custard among 4 ramekins.  Place ramekins in a deep baking dish.  Pour hot water into the baking dish, enough to go halfway up the sides of the ramekins.  Put the dish into the oven.  Bake for 30-35 minutes.
4.  In the meantime boil the quail eggs.
5.  Blanch the asparagus tips in salted boiling water for 1 minute and then shock them in ice water. Toss the asparagus with salt and olive oil.
6.  When everything is ready, garnish the custard with the asparagus and quail eggs.