Baked Vegetable Custard With Crispy Bacon

Recipe by Baby Kato
READY IN: 1hr 10mins


  • 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
  • 14
    teaspoon nutmeg
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper, freshly ground
  • 6
    slices bacon (cooked crispy)


  • 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.