Baked Vegetable Custard With Crispy Bacon Recipes

BAKED VEGETABLE CUSTARD WITH CRISPY BACON

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.

CRISPY OVEN-BAKED BACON

Steps:

• Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
• Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

ITALIAN VEGETABLE CUSTARD

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.

BAKED VEGETABLES I

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
• Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
• Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.