Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
49,9243.3/5 for 10 ratings
Grade this recipe: Last modified on: October 18th 2015
For 5 custards, you will need:
- 1
400 g broccoli - 2
2 eggs - 3
50 ml liquid cream - 4
salt - 5
pepper - Total weight: 550 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 19 min. | 25 min. | 44 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 8 min.
Preheat the oven to 360°F (180°C).
Prepare 400 g broccoli, including the stalk (cut into pieces) as it will be blended.
Prepare 400 g broccoli, including the stalk (cut into pieces) as it will be blended.
Stage 2 - 5 min.
Boil the broccoli in salted water until just tender.
Drain when cooked.
Drain when cooked.
Stage 3 - 3 min.
Break 2 eggs into the blender goblet, add 50 ml liquid cream, salt and pepper, then the cooked broccoli.
Blend thoroughly...
Blend thoroughly...
Stage 4
...until the mixture is smooth.
Stage 5 - 3 min.
Pour the mixture into ramekins and stand these in a baking tray or dish, then fill this with boiling water to halfway up the ramekins.
Stage 6 - 20 min.
Put this bain-marie in the oven for about 20 minutes.
Stage 7
Check if cooked the same as for a cake.
Stage 8 - 5 min.
Turn the custard out onto the serving plate.
Remarks
This custard is delicious on its own but with meat in a sauce, such as two-stage beef chuck, it is a mouth-watering alternative to potatoes.
Do take care not to overcook the broccoli. To ensure that it stays beautifully green, stop the cooking as soon as it is just tender. The same goes for the custard, which will dry out if cooked too long.
Do take care not to overcook the broccoli. To ensure that it stays beautifully green, stop the cooking as soon as it is just tender. The same goes for the custard, which will dry out if cooked too long.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 423 Kcal or 1,771 Kj | 24 gr | 24 gr | 26 gr |
| 21 % | 9 % | 2 % | 4 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 77 Kcal or 322 Kj | 4 gr | 4 gr | 5 gr |
| 4 % | 2 % | <1 % | 1 % |
| Per custard | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 85 Kcal or 356 Kj | 5 gr | 5 gr | 5 gr |
| 4 % | 2 % | <1 % | 1 % |
How much will it cost?
- For 5 custards : 2.26 $
- Per custard : 0.45 $
Source
Home made.More recipes?
This recipe uses (among others) | Broccoli: You can check-out other recipes which use it, like for example: Two-cheese vegetable gratin, Warm broccoli and Tuna Salad, Quartet of brassicas with cream , Sautéd broccoli with ham, Potato and broccoli gratin, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Pan-baked hash brown (Hash-brown casserole), Firied fillet of sea bream with polenta, Pumpkin (or potimarron) soup, Shallot confit tart, Creamy Winter Vegetable Soup, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Lemon and grated apple tart, Shortcrust pastry (pâte brisée), Leek and fresh tuna tart, Almond cream or frangipane, Small ratatouille with , ... All |
| Salt: You can get more informations, or check-out other recipes which use it, for example: Chicken pie, Fillet of beef in a rosemary crust, Baked potoatoes with herb butter or cream , Larded pork tenderloin, Avocado and smoked salmon terrine , ... All |
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