Savory Spinach Gorgonzola Custards
Elevate your dinner table with these luxurious Savory Spinach Gorgonzola Custards, a decadent fusion of creamy textures and bold flavors. Blanched spinach pairs beautifully with the tangy richness of crumbled Gorgonzola cheese, all folded into a velvety custard base flavored with garlic, nutmeg, and a hint of Parmesan. Baked to perfection in individual ramekins using a water bath, these savory custards boast a golden, cheesy topping that sets them apart as an elegant appetizer or unique side dish. Whether you’re hosting a sophisticated dinner party or indulging in gourmet comforts at home, this dish offers a show-stopping combination of earthy, creamy, and savory notes. Perfectly portioned and irresistibly delicious, these custards are a must-try for cheese lovers and spinach enthusiasts alike!
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Recipe Information
Ingredients
- 4 cups Fresh spinach
- 1 tablespoon Olive oil
- 2 Garlic cloves
- 3 Eggs
- 1.5 cups Heavy cream
- 0.5 cup Whole milk
- 0.5 cup Gorgonzola cheese, crumbled
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 350°F (175°C). Prepare a baking dish large enough to hold 4 ramekins by placing a kitchen towel on the bottom to prevent sliding. Set aside.
Bring a medium pot of water to a boil and blanch the spinach for 30 seconds. Drain and immediately transfer the spinach to an ice bath to stop the cooking process. Squeeze out any excess liquid and chop finely.
Heat olive oil in a skillet over medium heat. Mince the garlic and sauté it for 1 minute, or until fragrant. Add the chopped spinach and cook for 2-3 minutes, then set aside to cool slightly.
In a medium bowl, whisk together the eggs, heavy cream, and milk until smooth. Stir in the blanched spinach mixture, crumbled Gorgonzola cheese, salt, pepper, and nutmeg. Mix until evenly combined.
Lightly grease 4 ramekins (6-ounce capacity each) with butter or non-stick spray. Divide the custard mixture evenly among the ramekins.
Place the ramekins into the prepared baking dish. Carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custards cook evenly.
Bake in the preheated oven for 30 minutes. Sprinkle the tops with grated Parmesan cheese and continue baking for another 5 minutes, or until the custards are set and the tops are golden.
Remove the ramekins from the water bath and let them cool for 5-10 minutes before serving. Serve warm as a starter or a savory side dish.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 3594 mg | 156% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.4 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1221 mg | 94% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 550 mg | 12% | |
*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.
