Fresh Spinach and Roasted Garlic Custards
Elevate your appetizer game with these delightful Fresh Spinach and Roasted Garlic Custards, a creamy, savory fusion of vibrant spinach, sweet roasted garlic, and rich Parmesan cheese. Perfectly portioned in individual ramekins, this elegant dish features a luscious egg and cream custard base infused with aromatic nutmeg and balanced with a hint of black pepper. Roasting the garlic brings out its caramelized sweetness, beautifully complementing the earthy flavor of blanched spinach. These custards are baked gently in a water bath for an irresistibly silky texture, making them a sophisticated addition to any dinner party or a comforting yet indulgent meal starter. Pair them with a crisp salad or warm crusty bread for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 200 grams fresh spinach leaves
- 1 garlic bulb
- 1 tablespoon olive oil
- 4 eggs
- 250 milliliters heavy cream
- 125 milliliters whole milk
- 50 grams Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, ground
- 1 pinch nutmeg, freshly grated (optional)
- 1 teaspoon butter
Instructions
Preheat your oven to 180°C (350°F).
Cut off the top of the garlic bulb to expose the cloves. Drizzle the bulb with olive oil, wrap it in aluminum foil, and roast in the oven for 30 minutes or until the cloves are soft and golden. Once cooled, squeeze out the roasted garlic paste and set aside.
Meanwhile, bring a pot of salted water to a boil. Add the spinach and blanch for 1-2 minutes, until just wilted. Drain immediately and plunge into a bowl of ice water to stop the cooking. Squeeze out excess water from the spinach and chop finely.
In a bowl, whisk together the eggs, heavy cream, and milk until smooth. Add the Parmesan cheese, salt, black pepper, and optional nutmeg. Mix well.
Stir the roasted garlic paste and chopped spinach into the custard mixture until evenly distributed.
Lightly butter the inside of four ramekins or custard dishes.
Divide the spinach and garlic custard mixture evenly between the ramekins.
Place the filled ramekins in a deep baking dish. Pour hot water into the baking dish until it comes halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the oven and bake for 35-40 minutes, or until the custards are set but still slightly wobbly in the center.
Remove the ramekins from the water bath and let them cool slightly before serving warm. Optionally, garnish with a sprinkle of Parmesan cheese or fresh herbs.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 15.3 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.2 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 298 mg | 23% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 529 mg | 11% | |
*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.
