Ingredientes para Baked Vegetable Custard With Crispy Bacon
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Como fazer Baked Vegetable Custard With Crispy Bacon
- Preheat oven to 325°F (170°C).
- Grease six ramekins with margarine and set aside.
- In a saucepan, bring 2 cups of vegetable or chicken broth to a boil.
- Add 1 cup chopped leeks, 1/2 cup chopped celery, and 1/2 cup chopped carrots. Reduce heat, cover, and simmer for 3-5 minutes until slightly softened.
- Transfer the vegetable mixture to a bowl and let cool slightly.
- In a separate bowl, whisk together 1 cup heavy cream, 3 large eggs, 1 tablespoon chopped fresh parsley, 1/4 teaspoon grated nutmeg, salt, and pepper to taste.
- Gently fold the cream mixture into the cooled vegetable mixture.
- Divide the custard mixture evenly among the prepared ramekins.
- Cover each ramekin tightly with aluminum foil.
- Place the ramekins in a baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for approximately 40 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the baking dish from the oven and carefully remove the ramekins from the hot water. Let stand for 5 minutes.
- Remove the foil from the ramekins and let cool slightly.
- To serve, run a thin knife around the edge of each custard to loosen it from the ramekin.
- Invert each custard onto a plate and garnish with 2-3 slices of crispy cooked bacon per serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
5g
Fat
39g
Carbs
1g
