TheFoodTasting

Desciption

this recipe looks like it has a lot of directions, but don't let that scare you, it's basically to talk you through it, it's actually pretty easy. this make a great appetizer, fantastic for brunch, or a very special side dish.

Tags

#Weeknight #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Appetizers #Breakfast #Lunch #Side-dishes #Eggs-dairy #Vegetables #Oven #Dinner-party #Holiday-event #Kosher #Romantic #Vegetarian #Cheese #Eggs #Stove-top #Dietary #Passover #Valentines-day #Squash #Taste-mood #Equipment #4-hours-or-less

Steps

1. Make the custards: preheat the oven to 350 degrees f
2. Fill up a kettle with water and boil the water
3. Place six custard cups with butter and arrange them in a 13 x 9 inch baking pan
4. "wash and trim the zucchini
5. But you dont have to peel them"
6. Shred enough zucchini to get 1 cup packed
7. Melt the butter in a frying pan
8. Dip a brush into the melted butter and swirl them around the inside of each custard cup
9. Add the zucchini and the grated onion to the rest of the butter left in the pan
10. Cook over medium heat
11. Stirring every now and again
12. For about 5 minutes
13. Until the zucchini is tender and the skillet is dry
14. Heat the milk and the evaporated milk either on top of the stove or in the microwave
15. "dont boil the milk
16. Just get a few small bubbles around the edges"
17. Whisk the eggs and the yolks in a large bowl until blended
18. Slowly whisk in the hot milk mixture
19. "i said slowly
20. You dont want to cook the eggs right there and then"
21. Set a sieve over a large measuring cup and strain the eggy-milk mixture into it
22. "as careful as you were
23. You probably did cook a bit of the egg
24. And we dont want that in our custard"
25. Add the cheese
26. Salt and pepper
27. Stir in the zucchini mixture
28. "make sure its distributed evenly through the custard mixture"
29. Carefully ladle the mixture into the custard cups
30. Place the baking pan with the cups in it in the oven
31. Carefully
32. Add enough boiling water to come 1 inch up the sides of the cups
33. Bake until the custards are set
34. About 25 minutes
35. Remove the pan from the oven
36. Transfer the cups to a wire rack to cool
37. Use a spatula
38. Those cups are hot
39. Making the vegetable dice: make sure the vegetables are diced in small pieces
40. Pretty much all the same size
41. Melt the butter in a saute pan
42. And then add the vegetables
43. Sautee
44. Stirring every minute or so
45. Until the vegetables are tender
46. Between 5 and 10 minutes
47. Add the brown sugar
48. Ginger
49. Tomato sauce
50. Salt and pepper
51. Bri