Spinachcustardwithhollandaisesaucefromsavannah Recipes

SPINACH CUSTARD

Spinach Custard image

Make and share this Spinach Custard recipe from Food.com.

Provided by evelynathens

Categories Spinach

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/3 cups stale breadcrumbs
3/4 cup parmesan cheese
4 eggs
1 1/2 cups cream
1 teaspoon oregano
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1 large onion, minced
1/4 teaspoon pepper
1 1/2 cups cooked drained well-squeezed chopped spinach (1 ½ lbs fresh, 3 - 10 oz packages frozen)

Steps:

Preheat oven to 350 degrees F.
Butter a 12 x 8 x 2 inch baking dish.
Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
Saute onion in oil until soft and let cool 10 minutes.
Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
Combine well.
Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21

FRESH SPINACH AND ROASTED-GARLIC CUSTARDS

Fresh Spinach and Roasted-Garlic Custards image

Provided by Alfred Portale

Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 cups heavy whipping cream
2 cups (firmly packed) stemmed fresh spinach leaves (about 3 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground white pepper
4 large eggs
1 tablespoon finely mashed roasted garlic
Extra-virgin olive oil (for garnish)

Steps:

Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.

SPINACH CUSTARD WITH HOLLANDAISE SAUCE FROM SAVANNAH

Spinach Custard With Hollandaise Sauce from Savannah image

This recipe is taken from "Savannah Style", a cookbook published by the Jr. League there in 1980.

Provided by Dan-Amer 1

Categories Spinach

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

1 cup spinach, chopped, cooked, & drained
3 eggs, well-beaten
1 1/2 cups milk
hollandaise sauce, your choice of recipe

Steps:

Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.

Nutrition Facts : Calories 76.9, Fat 4.7, SaturatedFat 2.2, Cholesterol 114.3, Sodium 68.8, Carbohydrate 3.2, Fiber 0.1, Sugar 0.2, Protein 5.3

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