Broccoli Custard

If you normally toss the stalks of your broccoli, this recipe is for you. It provides a great presentation and helps reduce your waste and grocery bill.

• Preparation Time: 20 mins
• Cooking Time: 56 mins
• Total Time: 1 hr 16 mins
• Calories: 298 Calories

Ingredients

• 2 eggs
• 1 egg yolk
• 1 cup heavy whipping cream
• ¼ cup vegetable broth
• ½ teaspoon freshly ground black pepper, or to taste
• ¼ teaspoon salt, or to taste
• 3 tablespoons unsalted butter, divided
• 2 shallots, minced
• 2 ½ pounds broccoli

Recipe Instructions

Step 1

Preheat oven to 275 degrees F (135 degrees C).

Step 2

Separate florets from broccoli stalks. Remove the outer layer of the broccoli stalks using a vegetable peeler or sharp knife, leaving the soft interior of the stalk.

Step 3

Bring a 1-quart saucepan of salted water to a boil. Cook florets in the boiling water until tender, about 6 minutes. Transfer florets to a bowl of ice water, reserving the boiled water in the saucepan; drain and place florets in a bowl, reserving the ice water.

Step 4

Place the broccoli stalks in the reserved boiled water in the saucepan and cook over medium heat until tender, about 10 minutes. Transfer stalks to the reserved ice water; drain.

Step 5

Place broccoli stalks and about 2/3 of the florets in a food processor; process until smooth.

Step 6

Beat heavy cream, eggs, egg yolk, pepper, and salt together in a bowl until smooth; add to food processor with broccoli mixture and process until well combined.

Step 7

Melt 1 tablespoon butter in a saucepan over medium heat; pour into six 4-ounce ramekins and spread butter around until evenly coated.

Step 8

Place ramekins in a baking dish. Pour broccoli mixture into each ramekin. Fill baking dish with hot water until it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of parchment paper.

Step 9

Bake in the preheated oven until custard is set, about 30 minutes.

Step 10

Melt 1 1/2 tablespoons butter in a skillet over medium heat; cook and stir shallots until fragrant, about 1 minute. Add vegetable broth; cook and stir until sauce is slightly reduced, 2 to 3 minutes more.

Step 11

Melt remaining 1 1/2 teaspoons butter in a separate skillet over medium heat; cook and stir remaining broccoli florets until lightly browned, 2 to 3 minutes.

Step 12

Place a plate over each ramekin and flip; remove ramekin to release custard onto plate, using a knife if needed. Spoon shallot sauce over each custard and top with florets.