Best Baked Broccoli Custards Recipes
BROCCOLI CUSTARD
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
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
CAULIFLOWER CUSTARD
Make and share this Cauliflower Custard recipe from Food.com.
Provided by Aroostook
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degres F.
- Cook cauliflower in boiling water and drain.
- In a small bowl, beat eggs and add milk.
- Mix well.
- Place cauliflower in a greased baking dish.
- Pour milk/egg mixture over it.
- Sprinkle with the remaining ingedients.
- Bake for 30 minutes.
BAKED BROCCOLI CUSTARDS
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
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli 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 broccoli 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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