BAKED VEGETABLE CUSTARD WITH CRISPY BACON
This recipe is from myswitzerland.com and has been posted here for play in ZWT - 7 World tour - Switzerland. The people of the Engadine did not want to have weddings without their traditional barley soup. They refined the soup and left out the barley and thus the Engadine wedding soup was created. Incidentally it also tastes delicious as a flan.
Provided by Baby Kato
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 170 c or (340 f).
- Grease the ramakin dishes with margarine and put aside until needed.
- Place the meat stock in a pan and bring to a boil.
- Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
- Transfer the vegetable mixture to a bowl and cool slightly.
- Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
- Divide the mixture into 6 ramakin dishes and seal with foil.
- To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
- water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
- Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
- Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
- When serving carefully loosen custard around sides with the point of a knife.
- Turn out onto plates and garnish with halved bacon slices.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #cuisine #preparation #breakfast #european #swiss #4-hours-or-less
You'll also love
Sharada Sharma
[email protected]This recipe is too complicated and time-consuming.
Entertainment official
[email protected]I didn't like the combination of vegetables and custard.
Issam Mohammad
[email protected]The vegetables were overcooked and the custard was too runny.
Bokhazi Khumalo
[email protected]This dish is a bit bland. I would recommend adding some more seasoning.
Sina Ravand
[email protected]I'm so glad I found this recipe. It's a keeper!
Mia barr
[email protected]This is a great way to get your kids to eat their vegetables!
Kim Jay
[email protected]I would definitely recommend this recipe to anyone who loves vegetables.
teaira Lovelace
[email protected]This is a great recipe for a special occasion brunch or dinner.
Faith Johnson
[email protected]I'm not a big fan of vegetables, but I really enjoyed this dish. The custard and bacon made the vegetables much more palatable.
Ishan Mihiranga
[email protected]This dish is also great for leftovers. I reheated it the next day and it was just as good.
Rick Rhymes
[email protected]I added some chopped fresh herbs to the custard for extra flavor.
Abdelhamid Mohamed
[email protected]I followed the recipe exactly and the dish turned out perfectly. The vegetables were tender and the custard was creamy and flavorful.
Meleqi Kejsi
[email protected]This is a great recipe for a quick and easy weeknight meal. The vegetables and bacon cook in the oven while you make the custard, so it's very hands-off.
Lucky Khoza
[email protected]I made this dish last night and it was delicious! The vegetables were cooked perfectly and the custard was so creamy. I would definitely recommend this recipe.
Tive
[email protected]This baked vegetable custard with crispy bacon was a hit with my family! The vegetables were tender and flavorful, the custard was rich and creamy, and the bacon added a nice crispy texture. I will definitely be making this again.