Cauliflower Custard
Indulge in the creamy elegance of Cauliflower Custard, a luscious, savory twist on traditional custard recipes. This dish combines tender cauliflower florets, rich heavy cream, eggs, and a touch of Parmesan cheese for a velvety, melt-in-your-mouth texture that's both comforting and refined. Seasoned with a hint of nutmeg and ground white pepper, this custard boasts layers of delicate flavor, baked to perfection in individual ramekins for a sophisticated presentation. The water bath technique ensures even cooking, leaving the custards silky smooth with just the right amount of jiggle. Perfect as an appetizer, a side dish, or even a light meal, this recipe is as versatile as it is delicious. Garnish with fresh parsley for a pop of color and serve warm for a crowd-pleasing dish that feels gourmet yet is easy to make. Whether you're hosting a dinner party or craving an elevated yet low-carb treat, Cauliflower Custard is the ultimate indulgence to savor.
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Recipe Information
Ingredients
- 450 g Cauliflower florets
- 240 ml Heavy cream
- 120 ml Whole milk
- 3 large Eggs
- 40 g Grated Parmesan cheese
- 1 tsp Salt
- 0.25 tsp Ground white pepper
- 0.25 tsp Ground nutmeg
- 1 tbsp Unsalted butter (for greasing)
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 160°C (320°F) and set aside a baking dish large enough to hold 4 ramekins or custard cups.
Bring a medium pot of salted water to a boil and add the cauliflower florets. Cook for 8-10 minutes, or until tender. Drain and let cool slightly.
In a blender, combine the cooked cauliflower, heavy cream, milk, eggs, Parmesan cheese, salt, white pepper, and nutmeg. Blend until smooth and creamy.
Grease the ramekins or custard cups with unsalted butter to prevent sticking.
Divide the custard mixture evenly among the prepared ramekins. Place the ramekins into the baking dish.
Fill the baking dish with hot water until it reaches about halfway up the sides of the ramekins to create a water bath. This ensures gentle, even cooking.
Carefully transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool slightly before serving.
Optional: Garnish with a sprinkle of fresh parsley for a pop of color and freshness.
Serve warm as an appetizer, side dish, or light meal.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 3517 mg | 153% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 15.1 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 787 mg | 61% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
