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    You are in: Home / Recipes / Baked Vegetable Custard With Crispy Bacon Recipe
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    Baked Vegetable Custard With Crispy Bacon

    Baked Vegetable Custard With Crispy Bacon. Photo by Annacia

    1/1 Photo of Baked Vegetable Custard With Crispy Bacon

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    30 mins

    40 mins

    Baby Kato's Note:

    This recipe is from and has been posted here for play in ZWT - 7 World tour - Switzerland. The people of the Engadine did not want to have weddings without their traditional barley soup. They refined the soup and left out the barley and thus the Engadine wedding soup was created. Incidentally it also tastes delicious as a flan.

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    Units: US | Metric

    • 150 ml meat stock
    • 100 g leeks, cut into very thin
    • 100 g celery, diced into tiny cubes
    • 50 g carrots, diced into tiny cubes
    • 150 ml double cream
    • 3 fresh eggs
    • 2 tablespoons parsley, finely chopped
    • 1/4 teaspoon nutmeg
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 6 slices bacon (cooked crispy)


    1. 1
      Preheat oven to 170 c or (340 f).
    2. 2
      Grease the ramakin dishes with margarine and put aside until needed.
    3. 3
      Place the meat stock in a pan and bring to a boil.
    4. 4
      Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
    5. 5
      Transfer the vegetable mixture to a bowl and cool slightly.
    6. 6
      Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
    7. 7
      Divide the mixture into 6 ramakin dishes and seal with foil.
    8. 8
      To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
    9. 9
      water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
    10. 10
      Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
    11. 11
      Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
    12. 12
      When serving carefully loosen custard around sides with the point of a knife.
    13. 13
      Turn out onto plates and garnish with halved bacon slices.

    Ratings & Reviews:

    • on June 14, 2011


      The custard is really delicious and I'll happily make this again. I'll not crisp the bacon quite as much as I did this time, I got a touch carried away with it, lol. This would accept some grated cheese very nicely if you want to add some. Yum!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Vegetable Custard With Crispy Bacon

    Serving Size: 1 (99 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 177.4
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 7.9 g
    Cholesterol 133.3 mg
    Sodium 326.6 mg
    Total Carbohydrate 4.7 g
    Dietary Fiber 0.8 g
    Sugars 1.4 g
    Protein 5.0 g

    The following items or measurements are not included:

    meat stock

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