Zucchini and Grits Custard Recipe

Name: Zucchini and Grits Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons uncooked grits; 1 cup heavy cream; 1/4 teaspoon finely minced garlic; Salt to taste if desired; Freshly ground pepper to taste; 2 large eggs, beaten; Pinch of freshly grated nutmeg; Butter for greasing molds; 4 tablespoons freshly grated Parmesan; 1/4 cup grated raw zucchini; 1 teaspoon finely chopped fresh chives, optional

Servings: persons

2 tablespoons uncooked grits
1 cup heavy cream
1/4 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 large eggs, beaten
Pinch of freshly grated nutmeg
Butter for greasing molds
4 tablespoons freshly grated Parmesan
1/4 cup grated raw zucchini
1 teaspoon finely chopped fresh chives, optional

1
Combine the grits, half a cup of cream, garlic, salt and pepper in a very small heavy-bottomed saucepan.
2
Bring to a boil, partly cover and let simmer, stirring often over very low heat until grits are tender, 15 to 20 minutes.
3
Meanwhile, preheat the oven to 350 degrees.
4
Blend the remaining cream with the eggs, nutmeg, salt and pepper.
5
Blend well.
6
Butter the inside of 4 individual ramekins, each with about two-thirds of a cup or slightly less capacity.
7
Spoon equal amounts of the grits into each ramekin.
8
Smooth it over.
9
Sprinkle each portion with 1 tablespoon of Parmesan.
10
Add to each 1 tablespoon of grated zucchini and one-quarter teaspoon chopped chives.
11
Pour an equal amount of cream mixture into each dish.
12
Set the filled ramekins in a baking dish and pour boiling water around them.
13
Place the ramekins in the water bath in the oven and bake 20 to 25 minutes or until the custard is set.
14
Unmold and serve.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons uncooked grits, 1 cup heavy cream, 1/4 teaspoon finely minced garlic, Salt to taste if desired, and more.

Yes, Zucchini and Grits 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.

That's it — enjoy your meal!

Zucchini and Grits Custard

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions