Best Finnish Cauliflower Custard Recipes

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CAULIFLOWER CUSTARD



Cauliflower Custard image

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

1 large cauliflower, broken into sm pieces & cooked
2 eggs
3/4 cup milk
1/2 cup sharp cheddar cheese, shredded
2 tablespoons melted butter
1/2 tablespoon minced onion
salt and pepper

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.

CAULIFLOWER CUSTARD RECIPE



Cauliflower Custard Recipe image

Provided by á-170456

Number Of Ingredients 8

14 ounces cauliflower florets - (abt 4 cups)
1 1/4 cups heavy cream
4 eggs
1 teaspoon salt
Freshly-grated nutmeg
1/2 garlic clove
2 tablespoons butter divided
1/2 cup fresh baguette crumbs crusts trimmed

Steps:

  • Heat the oven to 300 degrees. Steam the cauliflower over high heat until quite tender, 7 to 10 minutes. When it's done, you should be able to crush a floret between your fingers. Undercooking the cauliflower will make the custard grainy. Remove the cauliflower from the heat and let it cool for 10 minutes. Reserve 4 florets for garnish. Transfer the cauliflower to a food processor or blender and pulse several times to grind. Add the heavy cream and purée until fairly smooth but with tiny pieces of cauliflower still evident. Pulse in the eggs, salt and nutmeg. Strain the mixture into a large measuring cup. Stir the purée with a rubber spatula to help it flow through the strainer, but do not press it; this will also make the custard grainy. Divide the strained purée evenly among 6 half-cup ovenproof ramekins. Discard the cauliflower remaining in the strainer. Arrange the ramekins in a large roasting pan and place the roasting pan in the oven. Pour boiling water into the roasting pan to come halfway up the sides of the ramekins. Bake in the water bath until the center of the custard just barely jiggles when the pan is shaken, 35 to 40 minutes. While the custard is baking, prepare the topping. Mince the garlic. Heat a small sauté pan and melt 1 tablespoon butter. Add the garlic and bread crumbs. Cook over low heat until the crumbs turn golden brown. Remove from the heat and set aside. Slice each reserved cauliflower floret into 3 pieces from top to bottom to form a floret profile. In a separate pan, melt the remaining 1 tablespoon butter. Cook the florets until golden brown, then remove and drain on paper towels. Set aside. When the custards are cooked, remove them from the water bath and let them stand at room temperature for 10 minutes to set. Sprinkle the bread crumb mixture evenly over the 6 ramekins and place 2 floret slices on each ramekin. Serve immediately. This recipe yields 6 servings. Each serving: 284 calories; 7 grams protein; 7 grams carbohydrates; 2 grams fiber; 26 grams fat; 15 grams saturated fat; 220 mg. cholesterol; 488 mg. sodium.

CAULIFLOWER CUSTARD



Cauliflower Custard image

A savory custard vegetable side dish that is different and delicious. The result is a creamed-custard cauliflower sensation that even the pickiest children enjoy!

Provided by Julie Taylor

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 6

Number Of Ingredients 12

1 teaspoon butter for greasing, or as needed
1 head cauliflower, separated into small florets
½ teaspoon salt
2 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
1 tablespoon minced fresh parsley
1 cup milk
3 eggs, beaten
1 cup milk
½ teaspoon salt
¼ teaspoon ground white pepper

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.

Nutrition Facts : Calories 155 calories, Carbohydrate 12.2 g, Cholesterol 111.5 mg, Fat 8.7 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 4.7 g, Sodium 711 mg, Sugar 6.3 g

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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