Within this article, you'll discover a culinary journey that explores the delectable tapestry of flavors, textures, and aromas that come together in the creation of "Fresh Spinach and Roasted Garlic Custards." This dish, a symphony of earthy spinach and savory roasted garlic, is a testament to the transformative power of culinary artistry. Let us guide you through the process of crafting this culinary masterpiece, providing you with the essential steps and insights to create a dish that will delight your taste buds and captivate your senses.
Let's cook with our recipes!
FRESH SPINACH AND ROASTED GARLIC CUSTARDS
Another recipe from the October 2006 edition of Bon Appetit; these custards are very easy and impressive to make. They pair well with steak.
Provided by Raquel Grinnell
Categories Very Low Carbs
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water.
- 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.
- 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.
- Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.
- 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.
- Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
Nutrition Facts : Calories 327.7, Fat 32.7, SaturatedFat 19.3, Cholesterol 249.7, Sodium 375.6, Carbohydrate 3.4, Fiber 0.3, Sugar 0.4, Protein 6.2
GARLIC CUSTARDS
Steps:
- Preheat the oven to 200 degree F.
- Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
- Preheat the oven to 300 degrees F.
- Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
- To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
- Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
- Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
- Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS
Provided by Alfred Portale
Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. 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.
- 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.
- Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. 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.
- Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
GARLIC CUSTARD
Entered for safe-keeping. Side for dinner from Julie Knudsen, from a newsgroup listing. This could be interesting as a dip for chicken tenders. (Updated 10/09/13: Based on a review, I recommend letting the garlic cream sauce cool to lukewarm before adding the eggs; the three eggs could also be whisked together and drizzled slowly, a bit at a time. It is highly recommended to maintain whisking of the garlic cream sauce while drizzling the egg, so another set of hands would be helpful.)
Provided by KateL
Categories Vegetable
Time 45m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
- Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.
- Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).
- Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).
- Add the cheese, salt and pepper.
- Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
- Let cool slightly before unmolding.
- Serves 6.
Nutrition Facts : Calories 489.2, Fat 49.3, SaturatedFat 29.6, Cholesterol 332.7, Sodium 311.4, Carbohydrate 6.6, Fiber 0.2, Sugar 0.3, Protein 7
SPINACH CUSTARD
Make and share this Spinach Custard recipe from Food.com.
Provided by evelynathens
Categories Spinach
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 12 x 8 x 2 inch baking dish.
- Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
- Saute onion in oil until soft and let cool 10 minutes.
- Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
- Combine well.
- Pour into baking dish and bake for 1 hour or until firm and lightly-browned.
Nutrition Facts : Calories 580.3, Fat 40.2, SaturatedFat 22.7, Cholesterol 327.5, Sodium 1242.2, Carbohydrate 34.4, Fiber 2.6, Sugar 4.7, Protein 21
Tips:
- Choose fresh, tender spinach for the best flavor and texture.
- Make sure to wash the spinach thoroughly to remove any dirt or grit.
- Roast the garlic until it is soft and caramelized for a deeper flavor.
- Use a good quality custard base, such as one made with heavy cream and eggs.
- Season the custard with salt, pepper, and nutmeg to taste.
- Bake the custards in a water bath to prevent them from curdling.
- Serve the custards immediately or chill them for later.
Conclusion:
Fresh spinach and roasted garlic custards are a delicious and elegant dish that is perfect for any occasion. With their vibrant green color and creamy texture, these custards are sure to impress your guests. They are also a good source of vitamins and minerals, making them a healthy choice as well. So next time you are looking for a new and exciting recipe, give these custards a try. You won't be disappointed!
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