Recipes Wiki
Advertisement
Recipes Wiki

Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can make the custards earlier in the day, store them in the refrigerator, and bring them to room temperature before serving.

Ingredients[]

Directions[]

  1. Preheat oven to 350°.
  2. Spread zucchini on several layers of paper towels; sprinkle with 1/4 teaspoon salt.
  3. Cover with additional paper towels.
  4. Let stand 15 minutes, pressing occasionally until barely moist.
  5. Set aside.
  6. Heat a saucepan coated with cooking spray over medium heat.
  7. Add shallots, and cook 5 minutes or until soft, stirring frequently.
  8. Remove pan from heat.
  9. Lightly spoon flour into a dry measuring cup; level with a knife.
  10. Combine flour and 1/3 cup milk; stir with a whisk.
  11. Add 1 cup milk; stir with a whisk.
  12. Add milk mixture to pan; cook over medium heat 3 minutes or until thick; stir constantly.
  13. Place milk mixture, 1/2 teaspoon salt, basil, and next 6 ingredients in a food processor; process until well blended.
  14. Add cheese, and process until well blended.
  15. Add zucchini; pulse until combined.
  16. Divide zucchini mixture evenly among 8 (4-ounce) ramekins or custard cups coated with cooking spray.
  17. Place ramekins in a shallow roasting pan; add hot water to pan to a depth of 1 inch.
  18. Bake at 350° for 30 minutes or until puffed and brown and a wooden pick inserted in center comes out clean.
  19. Remove ramekins from pan; run a knife around edges.
  20. Invert custards onto plates.
  21. Top with tomato; garnish with basil sprigs, if desired.

Yield: 8 servings (serving size: 1 custard and 1/4 cup tomato)

Advertisement