Vegetable Custards Recipes

CAULIFLOWER CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 1 1/2-quart casserole dish.
• Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
• Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
• Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
• Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
• Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.

VEGETABLE CUSTARDS

Steps:

• Preheat the oven to 350°F.
• Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
• In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
• Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
• Let the custard cool for 5 minutes before serving it.

ITALIAN VEGETABLE CUSTARD

Steps:

• Preheat oven to 450.
• In a medium bowl, beat together eggs and the flour until smooth.
• Stir in squash, zucchini and 1/4 cup of the olives.
• Spread in a greased 8x8x2-inch baking dish or pan.
• Bake just until set, about 10 minutes.
• Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
• Sprinkle over baked squash mixture.
• Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
• Continue to bake until cheese is melted, about 4 minutes longer.

BAKED VEGETABLE CUSTARD WITH CRISPY BACON

Steps:

• Preheat oven to 170 c or (340 f).
• Grease the ramakin dishes with margarine and put aside until needed.
• Place the meat stock in a pan and bring to a boil.
• Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
• Transfer the vegetable mixture to a bowl and cool slightly.
• Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
• Divide the mixture into 6 ramakin dishes and seal with foil.
• To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
• water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
• Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
• Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
• When serving carefully loosen custard around sides with the point of a knife.
• Turn out onto plates and garnish with halved bacon slices.

ITALIAN VEGETABLE CUSTARD

Steps:

• Heat oven to 450°F. In a medium bowl, beat the eggs and flour until smooth. Add the yellow squash, zucchini, and ¼ cup of the olives. Mix well. Spread the mixture into a greased 8-inch by 8-inch baking pan. Bake in the center of the oven until custard is set, about 10 minutes. In a small bowl, mix the Parmesan cheese, basil, and garlic powder. Sprinkle the cheese mixture over the custard. Top the custard with the remaining olives, tomato slices, onion rings, and Monterey Jack cheese. Return the pan to the oven and bake until the cheese is melted, about 4 minutes.