Baked Cauliflower Custards Recipes

CAULIFLOWER CUSTARD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 1 1/2-quart casserole dish.
• Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
• Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
• Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
• Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
• Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.

BAKED CAULIFLOWER CUSTARDS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
• Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
• Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
• Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

CAULIFLOWER CUSTARD

Steps:

• Preheat oven to 350 degres F.
• Cook cauliflower in boiling water and drain.
• In a small bowl, beat eggs and add milk.
• Mix well.
• Place cauliflower in a greased baking dish.
• Pour milk/egg mixture over it.
• Sprinkle with the remaining ingedients.
• Bake for 30 minutes.

FINNISH CAULIFLOWER CUSTARD

Steps:

• Preheat the oven to 350°F.
• Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until cauliflower is just tender-crisp; drain.
• Butter a 1-1/2 quart casserole and arrange the flowerets in it.
• In a small saucepan melt the butter.
• Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
• Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
• Pour mixture over the cauliflower.
• In a mixing bowl, beat the eggs.
• Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
• Pour over the creamed cauliflower in the casserole.
• Bake for 30-35 minutes or until the custard is set.
• Serve hot.

BAKED RASPBERRY CUSTARD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a deep-dish pie pan.
• Spread raspberries into the prepared pan and top with 1/4 cup white sugar.
• Blend milk, eggs, 1 1/4 cups white sugar, flour, unsalted butter, vanilla extract, and salt together in a blender until smooth and creamy; slowly pour over raspberries. Sprinkle coarse sugar over the floating raspberries.
• Bake in the preheated oven until custard is raised in the middle and top is lightly browned, 45 to 50 minutes.

BAKED BROCCOLI CUSTARDS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
• Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
• Divide broccoli among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
• Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.