Broccoli-Bell Pepper Custard

1. 1

   Saute the diced pepper in a drizzle of olive oil until tender, but still crisp. Remove from heat.

2. 2

   Saute broccoli with shallots and garlic until very tender.

3. 3

   When broccoli is cooked, add to a blender and puree until smooth.

4. 4

   In a medium bowl, whisk the eggs with the cream.

5. 5

   Add salt and pepper.

6. 6

   Add broccoli puree to cream egg mixture and whisk to combine.

7. 7

   Preheat the oven to 180 degrees Celsius.

8. 8

   Grease ramekins with olive oil on bottom and sides.

9. 9

   Pour broccoli puree into each ramekin up to halfway mark, and top with diced peppers.

10. 10

    Then cover with the remaining broccoli mixture.

11. 11

    Place ramekins in a baking sheet lined with a paper towel.

12. 12

    Add hot tap water to the baking sheet up to 2/3 of the ramekins and bake for 20 minutes.

13. 13

    Run a knife through the edges of each ramekin and unmold onto a plate.

* Per serving · 4 servings · Values may vary.