Zucchini Parmesan Custards with Sauteed Vegetable Dice

Submitted by Mirj2338

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 6

ingredients

• 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

1. Make the custards: Preheat the oven to 350 degrees F.
2. Fill up a kettle with water and boil the water.
3. Place six custard cups with butter and arrange them in a 13 X 9 inch baking pan.
4. Wash and trim the zucchini, but you don't have to peel them.
5. Shred enough zucchini to get 1 cup packed.
6. Melt the butter in a frying pan.
7. Dip a brush into the melted butter and swirl them around the inside of each custard cup.
8. Add the zucchini and the grated onion to the rest of the butter left in the pan.
9. 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).
10. Heat the milk and the evaporated milk either on top of the stove or in the microwave.
11. Don't boil the milk, just get a few small bubbles around the edges.
12. Whisk the eggs and the yolks in a large bowl until blended.
13. Slowly whisk in the hot milk mixture.
14. I said slowly, you don't want to cook the eggs right there and then.
15. Set a sieve over a large measuring cup and strain the eggy-milk mixture into it.
16. As careful as you were, you probably did cook a bit of the egg, and we don't want that in our custard.
17. Add the cheese, salt and pepper.
18. Stir in the zucchini mixture.
19. Make sure it's distributed evenly through the custard mixture.
20. Carefully ladle the mixture into the custard cups.
21. Place the baking pan with the cups in it in the oven.
22. Carefully, add enough boiling water to come 1 inch up the sides of the cups.
23. Bake until the custards are set, about 25 minutes.
24. Remove the pan from the oven.
25. Transfer the cups to a wire rack to cool.
26. Use a spatula, those cups are hot.
27. Making the Vegetable Dice: Make sure the vegetables are diced in small pieces, pretty much all the same size.
28. Melt the butter in a saute pan, and then add the vegetables.
29. Sautee, stirring every minute or so, until the vegetables are tender, between 5 and 10 minutes.
30. Add the brown sugar, ginger, tomato sauce, salt and pepper.
31. Bring to the boil and then lower the heat, cooking for an additional 5 minutes.
32. Putting the whole thing together: Run a thin knife around the edges of the custard cups to loosen the custard.
33. Spread some of the vegetable dice on 6 small plates.
34. Invert the custard on to the vegetables.
35. Top with additional vegetables and serve.

Reviews

[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!