Best Vegetable Custards Recipes

VEGETABLE CUSTARDS

Vegetable Custards image

These are comforting and homey. They can be served as a first course, light luncheon, or supper entrée. Savory, studded with your choice of veggies and cheese.

Provided by TishT

Categories Yam/Sweet Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) can condensed cream of chicken soup
2 large eggs
1 pinch of grated nutmeg
1/2 teaspoon fresh ground black pepper
2 cups chopped cooked vegetables (grated zucchini, corn, broccoli, spinach or chard, mushrooms, etc)
1 1/2 cups grated cheese (swiss, cheddar, smoked gouda, or blue cheese)
2 tablespoons fresh grated parmesan cheese

Steps:

Preheat the oven to 350°F.
Coat 8 individual ramekins or a 1 1/2 quart soufflé dish with nonstick cooking spray.
In a large mixing bowl, whisk together the soup, eggs, nutmeg and pepper.
Fold in the vegetables and cheese Pour the mixture into the prepared ramekins or dish and set the ramekins or dish in a larger pan filled with boiling water that comes halfway up the sides Bake the custard until a knife inserted into the center comes out clean, about 45 minutes for the large custard and 20-25 minutes for the smaller ones.
Let the custard cool for 5 minutes before serving it.

Nutrition Facts : Calories 171, Fat 12, SaturatedFat 6, Cholesterol 94.1, Sodium 654.8, Carbohydrate 6.3, Fiber 0.1, Sugar 0.4, Protein 9.5

BAKED VEGETABLE CUSTARD WITH CRISPY BACON

Baked Vegetable Custard With Crispy Bacon image

This recipe is from myswitzerland.com and has been posted here for play in ZWT - 7 World tour - Switzerland. The people of the Engadine did not want to have weddings without their traditional barley soup. They refined the soup and left out the barley and thus the Engadine wedding soup was created. Incidentally it also tastes delicious as a flan.

Provided by Baby Kato

Categories Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

150 ml meat stock
100 g leeks, cut into very thin
100 g celery, diced into tiny cubes
50 g carrots, diced into tiny cubes
150 ml double cream
3 fresh eggs
2 tablespoons parsley, finely chopped
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
6 slices bacon (cooked crispy)

Steps:

Preheat oven to 170 c or (340 f).
Grease the ramakin dishes with margarine and put aside until needed.
Place the meat stock in a pan and bring to a boil.
Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
Transfer the vegetable mixture to a bowl and cool slightly.
Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
Divide the mixture into 6 ramakin dishes and seal with foil.
To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
When serving carefully loosen custard around sides with the point of a knife.
Turn out onto plates and garnish with halved bacon slices.

ITALIAN VEGETABLE CUSTARD

Italian Vegetable Custard image

Make and share this Italian Vegetable Custard recipe from Food.com.

Provided by yooper

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
1/2 cup all-purpose flour
2 cups shredded summer squash (about 2 medium)
1 cup shredded zucchini (about 1 medium)
1 (2 1/4 ounce) can ripe olives, drained and sliced,divided
2 tablespoons grated parmesan cheese
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic salt
6 slices very thin tomatoes
1 small onion, thinly sliced,seperated into rings
1/2 cup shredded monterey jack cheese (2 ounces)

Steps:

Preheat oven to 450.
In a medium bowl, beat together eggs and the flour until smooth.
Stir in squash, zucchini and 1/4 cup of the olives.
Spread in a greased 8x8x2-inch baking dish or pan.
Bake just until set, about 10 minutes.
Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
Sprinkle over baked squash mixture.
Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
Continue to bake until cheese is melted, about 4 minutes longer.

Nutrition Facts : Calories 240.1, Fat 12.2, SaturatedFat 5, Cholesterol 226.3, Sodium 337.8, Carbohydrate 19.5, Fiber 2.5, Sugar 3.8, Protein 14

VEGETABLE TIMBALES

Vegetable Timbales image

Provided by Food Network

Categories appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 17

Ingredients

Corn Custard, recipe follows
1 to 2 leeks, green part only reserving the white for other uses, blanched and cut in-half lengthwise
2 carrots, peeled and sliced into 1/4-inch rounds
3 zucchini, sliced into 1/4-inch rounds
3 tomatoes, sliced into 1/4-inch rounds
1 eggplant, sliced into 1/4-inch rounds
3 yellow squash, sliced into 1/4-inch rounds
Roasted red peppers
Spinach leaves
4 cups raw corn, cut from the cob
8 eggs
4 cups cream
2 tablespoons butter
2 teaspoons sugar
1 teaspoons fresh thyme
1 tablespoon salt
1/2 teaspoon pepper

Steps:

Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
Cover with foil and bake until the custards reach a temperature of 150 degrees F.
Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.