Savory Cauliflower Custard
Use this recipe as a guide for unique custards using other vegetables and herbs. Have fun and experiment!
Serves: 6Hands-on: 10 minutesTotal: 6 hours 40 minutesDifficulty: Easy
- ½ lb. fresh cauliflower, cored and cut into bite-sized pieces
- 1 Tbsp. olive oil, divided
- ½ tsp. freshly ground black pepper
- 1 tsp. kosher salt, divided
- 2 large eggs
- 1 cup skim milk
- 1 tsp. all-purpose flour
- Leaves from 1 sprig rosemary
- 1 tsp. sea salt
- Preheat oven to 375°F. Pour 1" of water into a 4- to 5-quart slow cooker, cover, and turn on high for 40 minutes.
- In a large bowl, toss cauliflower in 2 teaspoons of oil. Season with pepper and ½ teaspoon kosher salt. Transfer cauliflower to a large baking sheet and roast for 20 minutes. Set aside to cool.
- Whisk the eggs, milk, flour, remaining kosher salt, and rosemary in a large bowl. Roughly chop the cooled cauliflower and add to the egg mixture.
- Grease six (6-ounce) ramekins with remaining olive oil. Divide cauliflower mixture between the ramekins. Carefully place the ramekins into the hot water in the slow cooker, stacking them if necessary. Cover and cook on high for 5–6 hours, or until set.
- Season with sea salt.