Best Fresh Spinach And Roasted Garlic Custards Recipes

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.

FRESH SPINACH AND ROASTED GARLIC CUSTARDS

Fresh Spinach and Roasted Garlic Custards image

Another recipe from the October 2006 edition of Bon Appetit; these custards are very easy and impressive to make. They pair well with steak.

Provided by Raquel Grinnell

Categories Very Low Carbs

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups heavy whipping cream
2 cups fresh spinach leaves, firmly packed and stemmed (about 3 1/2 ounces)
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
4 large eggs
1 tablespoon roasted garlic, finely mashed
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.

Nutrition Facts : Calories 327.7, Fat 32.7, SaturatedFat 19.3, Cholesterol 249.7, Sodium 375.6, Carbohydrate 3.4, Fiber 0.3, Sugar 0.4, Protein 6.2

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