Fresh Spinach And Roasted Garlic Custards – a delicious recipe with heavy whipping cream, fresh spinach leaves, kosher salt, fresh ground white pepper, eggs, garlic. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water.
2
Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
3
Pour cooled spinach mixture into blender; add eggs and roasted garlic. Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
4
Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.
5
Do ahead: Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
6
Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
563
kcal
Calories
53
g
Fat
6
g
Carbs
16
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 7 ingredients. The key ingredients include: 2 cups heavy whipping cream, 2 cups fresh spinach leaves, firmly packed and stemmed (about 3 1/2 ounces), 1 teaspoon kosher salt, 1/2 teaspoon fresh ground white pepper, and more.
Yes, Fresh Spinach And Roasted Garlic Custards 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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