1 (16-ounce) bag frozen chopped broccoli, cooked and drained
1 large egg
1 large egg yolk
1/4 cup heavy cream
1/2 small onion, diced
2 tablespoons butter
1 teaspoon nutmeg
Salt and pepper to taste
Tomato roses for garnish (instructions follow)
Preheat oven to 375 degrees.
Lightly butter 4 (6-ounce) ramekins and line with rounds of parchment paper cut to fit inside of ramekins.
In a small skillet, over medium heat, melt butter. Add onion and saut until onion is translucent. Place broccoli, egg, egg yolk, heavy cream and sauted onion into the mixing bowl of a food processor. Stir in nutmeg and season with salt and pepper.
Divide mixture between ramekins. Place ramekins in a baking dish and pour water into dish, two-thirds of the way up sides of ramekins. Bake for 35 to 40 minutes, or until tops are lightly browned and knife inserted in the center of the custard comes out clean. Garnish with tomato roses, as desired.
How to make a tomato rose garnish:
Wash and pat dry a medium-sized tomato. Using a small paring knife and starting at the non-stem end of the tomato, cut a continuous paper-thin strip of skin about -inch wide in a circular fashion. Using the stem end of the strip to form the center of the rose, slowly wind the tomato peel around itself, skin side out. When completely wound, shape the coiled peel into "petals," as desired.
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