Egg custard with vegetable strips
Egg custard with vegetable strips is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes by Spoonsparrow!
Ingredients
- 0.5 l milk
- 200 g mountain cheese
- 8 eggs
- Salt
- Pepper (freshly ground)
- nutmeg
- butter (for the baking dish)
- 1 Carrot
- 200 g celery
- 0.5 l vegetable broth
- 2 tbsp chopped parsley
- 50 ml milk
- 2 tbsp Sour cream
- 2 egg yolks
- 1 tbsp butter
Instructions
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1.
Whisk the milk with the eggs, cheese and a pinch of salt, pepper and nutmeg for the custard. Pour the mixture into a greased small baking dish and poach in a water bath at 140 °C for about 30 minutes.
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2.
Peel and finely slice the carrot and celery into very thin strips. Blanch them in vegetable broth, shock with cold water and drain well.
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3.
Reserve 200 ml of hot vegetable broth and whisk it with the milk‑mixed egg yolks to create a creamy sauce (do not let it boil!). Stir in crème fraîche and season with salt, pepper and nutmeg.
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4.
Quickly toss the vegetable strips in hot butter and arrange them over sliced custard. Pour the sauce over the top and sprinkle with parsley before serving.
