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zucchini parmesan custards with sauteed vegetable dice

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.

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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

Step 35

Total Time in Minute 65

Ingredients Count 16

cooking zucchini parmesan custards with sauteed vegetable dice

See More Relate Photo

Ingredients

Zucchini

Sweet butter

Onion

Milk

Evaporated milk

Eggs

Egg yolks

Parmesan cheese

Salt

White pepper

Red bell peppers

Pumpkin

Brown sugar

Ginger

Tomato sauce

Salt and pepper

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