Baked Broccoli Custards Recipes

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BROCCOLI CUSTARD



Broccoli Custard image

I use this quick and easy side dish to serve to those people who claim to not like vegetables...especially broccoli. This recipe works just as well with cauliflower, kale, zucchini, even fennel and onions.

Provided by Geema

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb broccoli
3 beaten eggs
1 1/2 cups half-and-half or 1 1/2 cups cream
2 tablespoons melted butter
1 cup grated swiss cheese or 1 cup cheddar cheese
salt and pepper
1 pinch nutmeg

Steps:

  • steam or boil broccoli until tender, yet crispy.
  • Drain and then dry broccoli with paper towels.
  • Coarsely chop and place in a buttered 1 1/2 quart baking dish.
  • Scatter cheese on top of broccoli.
  • Mix the eggs, milk, butter, and seasonings together in a medium bowl.
  • Pour custard over broccoli and cheese, and bake in a preheated 350 degree oven for 35 minutes.

Nutrition Facts : Calories 304.4, Fat 20.6, SaturatedFat 11.8, Cholesterol 192.4, Sodium 238.1, Carbohydrate 13.5, Fiber 3, Sugar 2.4, Protein 18.2

BAKED CAULIFLOWER CUSTARDS



Baked Cauliflower Custards image

You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Time 1h15m

Yield Makes 6 individual custards

Number Of Ingredients 9

1 head cauliflower (about 1 1/2 pounds), cut into small florets (about 8 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
2 tablespoons coarsely grated Parmigiano-Reggiano
Pinch of freshly grated nutmeg
1 1/2 cups finely grated Gruyere (about 4 ounces)

Steps:

  • Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
  • Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
  • Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
  • Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

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