Italian Vegetable Custard
Indulge in the silky elegance of Italian Vegetable Custard, a luxurious savory custard brimming with colorful, garden-fresh ingredients like zucchini, carrot, and sweet red bell pepper. Infused with aromatic garlic, fresh basil, and thyme, and enriched by a creamy mixture of eggs, cream, and Parmesan cheese, this dish combines vibrant flavors with a light, velvety texture. Baked in a water bath for a perfectly smooth finish, this versatile dish can be served warm or at room temperature, making it an ideal choice for brunch, a sophisticated appetizer, or a light main course. Easy to prepare yet delightfully impressive, Italian Vegetable Custard is a true celebration of the rustic and refined flavors of Italian cuisine.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 medium Carrot
- 1 medium Red bell pepper
- 4 large Eggs
- 1.5 cups Cream
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 cloves Garlic
- 6 leaves Fresh basil leaves
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 tablespoons Butter
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9-inch baking dish or individual ramekins with butter and set aside.
Dice the zucchini, carrot, and red bell pepper into small, even-sized pieces.
Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the diced vegetables to the skillet and cook for 5–7 minutes until the vegetables are just softened. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, cream, grated Parmesan cheese, salt, and black pepper.
Fold the sautéed vegetables, chopped basil leaves, and thyme into the egg mixture. Mix until evenly combined.
Pour the mixture into the prepared baking dish or divide evenly among ramekins.
Place the baking dish or ramekins into a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the dish or ramekins, creating a water bath.
Carefully transfer the roasting pan to the oven and bake for about 40–45 minutes, or until the custard is set and the top is lightly golden.
Remove from the oven and let cool slightly before removing from the water bath.
Serve warm or at room temperature, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 35.6 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 1016 mg | 78% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1625 mg | 35% | |
*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.
