Broccoli savoury custard
This light and delicious savoury custard with broccoli is perfect to serve with meat or fish in a sauce.
86K 3.7/5 based on 15 reviews
Last modified on: October 18th 2015
Keywords for this recipe:For 10 custards, you will need:
- 1
800 g broccoli - 2
4 Eggs - 3
100 ml liquid cream - 4
salt - 5
pepper - Total weight: 1,100 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 19 min.
Cooking: 25 min.
All in all: 44 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 8 min.
Preheat the oven to 360°F (180°C).
Prepare 800 g broccoli, including the stalk (cut into pieces) as it will be blended.
Prepare 800 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 4 Eggs into the blender goblet, add 100 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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 20 % | 50 5 % | 50 8 % | 850 40 % | 3,540 40 % |
| Per 100 g | 4 2 % | 4 0 % | 4 1 % | 80 4 % | 320 4 % |
| Per custard | 4 2 % | 4 0 % | 5 1 % | 80 4 % | 350 4 % |
How much will it cost?
- For 10 custards : 4.18 €
- Per custard : 0.42 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Broccoli
Like these other recipes: Leek and broccoli "à la flamande", Potato and broccoli gratin, Sautéed Green Vegetables in pan, How to prepare broccoli, Veal Chop With Assortment of Vegetables, ... See them all 11
Liquid cream
Like these other recipes: Crunchy blackcurrant and mascarpone cream verrine, Chantilly cream, Blackberry and almond fondant tart, Flamiche, Triple-Cheese Pumpkin Gratin, ... See them all 164
Egg
Like these other recipes: Koulibiak in pie dish, Crunchy little pieces of fish, Chocolate mug cake, Soufflée omelette with cheese, Potato Waffles with Smoked Salmon, ... See them all 222
Salt
Like these other recipes: Gratin of leeks with Morbier cheese, Tabbouleh, Mussels marinière, Roast potatoes "à la provençale", Roasted vegetables with thyme and green sauce, ... See them all 623
Other recipes you may also like
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011507K 44.3 23 min.
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...February 5th 2017134K4.5 1 hour 5 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011319K 14 40 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...August 12th 2018410K 15 26 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017743K 313.7 36 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.