Baked Vegetable Custard With Crispy Bacon
photo by Annacia
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2⁄3 cup meat stock
- 0.22 lb leeks, cut into very thin
- 0.22 lb celery, diced into tiny cubes
- 0.11 lb carrots, diced into tiny cubes
- 2⁄3 cup 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)
directions
- 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.
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RECIPE SUBMITTED BY
I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend.
Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed.
A big thank you to everyone that has made my recipes... hope you enjoyed them.