Broccoli-Bell Pepper Custard – a delicious recipe with red bell pepper, shallots, garlic, broccoli, heavy cream, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Saute the diced pepper in a drizzle of olive oil until tender, but still crisp. Remove from heat.
2
Saute broccoli with shallots and garlic until very tender.
3
When broccoli is cooked, add to a blender and puree until smooth.
4
In a medium bowl, whisk the eggs with the cream.
5
Add salt and pepper.
6
Add broccoli puree to cream egg mixture and whisk to combine.
7
Preheat the oven to 180 degrees Celsius.
8
Grease ramekins with olive oil on bottom and sides.
9
Pour broccoli puree into each ramekin up to halfway mark, and top with diced peppers.
10
Then cover with the remaining broccoli mixture.
11
Place ramekins in a baking sheet lined with a paper towel.
12
Add hot tap water to the baking sheet up to 2/3 of the ramekins and bake for 20 minutes.
13
Run a knife through the edges of each ramekin and unmold onto a plate.
125
kcal
Calories
5
g
Fat
12
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 red bell pepper diced, 2 shallots finely chopped, 1 garlic clove minced, 1 bunch broccoli, and more.
Yes, Broccoli-Bell Pepper Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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