Recipe by Mirj
This recipe looks like it has a lot of directions, but don't let that scare you, it's basically to talk you through it, it's actually pretty easy. This make a great appetizer, fantastic for brunch, or a very special side dish.
Top Review by kdlpmum
Mirj....I cooked this last night....as you said it looks quite involved ...but it's very simple really. Everyone loved it including my 3 year old grandson...he wanted a second helping...lucky there was one left over...I'd ben planning on it for brekkie lol. I stuck to the recipe...unusual for me. I'd make it again anytime. Lovely texture...feels wonderful in your mouth. Delishhhhhhh!
For the custards
- 2 -3 small zucchini
- 1 tablespoon sweet butter
- 1 tablespoon grated onion
- 1 1⁄2 cups milk
- 1⁄2 cup evaporated milk
- 2 large eggs
- 2 egg yolks (freeze the whites)
- 1⁄3 cup grated parmesan cheese
- 1⁄2 teaspoon salt
- 1 pinch white pepper
For the vegetable dice
- 1 large onion, diced
- 2 red bell peppers, diced
- 2 cups pumpkin, diced
- 2 tablespoons sweet butter
- 2 tablespoons brown sugar
- 1⁄4 teaspoon ginger
- 1 cup tomato sauce
- salt and pepper
Directions See How It's Made
- Make the custards: Preheat the oven to 350 degrees F.
- Fill up a kettle with water and boil the water.
- Place six custard cups with butter and arrange them in a 13 X 9 inch baking pan.
- Wash and trim the zucchini, but you don't have to peel them.
- Shred enough zucchini to get 1 cup packed.
- Melt the butter in a frying pan.
- Dip a brush into the melted butter and swirl them around the inside of each custard cup.
- Add the zucchini and the grated onion to the rest of the butter left in the pan.
- Cook over medium heat, stirring every now and again, for about 5 minutes, until the zucchini is tender and the skillet is dry (the zucchini will release some water and this will help cook it as well).
- Heat the milk and the evaporated milk either on top of the stove or in the microwave.
- Don't boil the milk, just get a few small bubbles around the edges.
- Whisk the eggs and the yolks in a large bowl until blended.
- Slowly whisk in the hot milk mixture.
- I said slowly, you don't want to cook the eggs right there and then.
- Set a sieve over a large measuring cup and strain the eggy-milk mixture into it.
- As careful as you were, you probably did cook a bit of the egg, and we don't want that in our custard.
- Add the cheese, salt and pepper.
- Stir in the zucchini mixture.
- Make sure it's distributed evenly through the custard mixture.
- Carefully ladle the mixture into the custard cups.
- Place the baking pan with the cups in it in the oven.
- Carefully, add enough boiling water to come 1 inch up the sides of the cups.
- Bake until the custards are set, about 25 minutes.
- Remove the pan from the oven.
- Transfer the cups to a wire rack to cool.
- Use a spatula, those cups are hot.
- Making the Vegetable Dice: Make sure the vegetables are diced in small pieces, pretty much all the same size.
- Melt the butter in a saute pan, and then add the vegetables.
- Sautee, stirring every minute or so, until the vegetables are tender, between 5 and 10 minutes.
- Add the brown sugar, ginger, tomato sauce, salt and pepper.
- Bring to the boil and then lower the heat, cooking for an additional 5 minutes.
- Putting the whole thing together: Run a thin knife around the edges of the custard cups to loosen the custard.
- Spread some of the vegetable dice on 6 small plates.
- Invert the custard on to the vegetables.
- Top with additional vegetables and serve.