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1
Make the custards: Preheat the oven to 350 degrees F.
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2
Fill up a kettle with water and boil the water.
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3
Place six custard cups with butter and arrange them in a 13 X 9 inch baking pan.
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4
Wash and trim the zucchini, but you don't have to peel them.
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5
Shred enough zucchini to get 1 cup packed.
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6
Melt the butter in a frying pan.
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7
Dip a brush into the melted butter and swirl them around the inside of each custard cup.
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8
Add the zucchini and the grated onion to the rest of the butter left in the pan.
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9
Cook over medium heat, stirring every now and again, for about 5 minutes, until the zucchini is tender and the skillet is dry (the zucchini will release some water and this will help cook it as well).
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10
Heat the milk and the evaporated milk either on top of the stove or in the microwave.
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11
Don't boil the milk, just get a few small bubbles around the edges.
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12
Whisk the eggs and the yolks in a large bowl until blended.
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13
Slowly whisk in the hot milk mixture.
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14
I said slowly, you don't want to cook the eggs right there and then.
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15
Set a sieve over a large measuring cup and strain the eggy-milk mixture into it.
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16
As careful as you were, you probably did cook a bit of the egg, and we don't want that in our custard.
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17
Add the cheese, salt and pepper.
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18
Stir in the zucchini mixture.
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19
Make sure it's distributed evenly through the custard mixture.
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20
Carefully ladle the mixture into the custard cups.
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21
Place the baking pan with the cups in it in the oven.
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22
Carefully, add enough boiling water to come 1 inch up the sides of the cups.
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23
Bake until the custards are set, about 25 minutes.
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24
Remove the pan from the oven.
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25
Transfer the cups to a wire rack to cool.
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26
Use a spatula, those cups are hot.
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27
Making the Vegetable Dice: Make sure the vegetables are diced in small pieces, pretty much all the same size.
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28
Melt the butter in a saute pan, and then add the vegetables.
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29
Sautee, stirring every minute or so, until the vegetables are tender, between 5 and 10 minutes.
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30
Add the brown sugar, ginger, tomato sauce, salt and pepper.
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31
Bring to the boil and then lower the heat, cooking for an additional 5 minutes.
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32
Putting the whole thing together: Run a thin knife around the edges of the custard cups to loosen the custard.
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33
Spread some of the vegetable dice on 6 small plates.
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34
Invert the custard on to the vegetables.
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35
Top with additional vegetables and serve.
