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VEGETABLE CUSTARD




Source of Recipe


the web


List of Ingredients




(1/4-cup vegetable puree, per vegetable)
7 eggs
1 cup half and half
1 cup salad oil
1/4 cup cauliflower, seasoned with white pepper
1/4 cup broccoli, seasoned with roasted garlic
1/4 cup carrots, seasoned with nutmeg
1/4 cup asparagus, seasoned with salt
1/4 cup spinach, seasoned with Pernod liquor
1/4 cup turnip, seasoned with white pepper
1/4 cup mushrooms, seasoned with roasted shallots

Recipe



Steam all vegetables separately and puree in the food processor; you
need 1/4 cup (approximately 1/4 pound) of each vegetable puree when
finished.

Add one egg, and 2 tablespoons half-and-half with each puree, and season
accordingly. The mixture should not be wet and soupy but thick, similar
to oatmeal.

Oil small ramekins and layer the purees evenly. Keep in refrigerator for
30 minutes, and then tap the dish to remove any air pockets.

Cook in a water bath for 15-25 minutes or until light brown on top.
Un-mold the custard on a plate before arranging the food you are serving
with the vegetables.

This recipe makes 6-1/4 cup portions.