Finnish Cauliflower Custard Recipes

Steps:

• Preheat oven to 350 degres F.
• Cook cauliflower in boiling water and drain.
• In a small bowl, beat eggs and add milk.
• Mix well.
• Place cauliflower in a greased baking dish.
• Pour milk/egg mixture over it.
• Sprinkle with the remaining ingedients.
• Bake for 30 minutes.

Steps:

• Preheat the oven to 350°F.
• Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until cauliflower is just tender-crisp; drain.
• Butter a 1-1/2 quart casserole and arrange the flowerets in it.
• In a small saucepan melt the butter.
• Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
• Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
• Pour mixture over the cauliflower.
• In a mixing bowl, beat the eggs.
• Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
• Pour over the creamed cauliflower in the casserole.
• Bake for 30-35 minutes or until the custard is set.
• Serve hot.

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
• Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
• Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
• Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

Steps:

• In a large pan melt the butter and add the cabbage and onion.
• Cook the vegetables, turning with a fork, until they are limp but not browned.
• Add the water, tomatoes, salt, caraway seed, and sugar.
• Cover and simmer for 30 minutes.
• Serve hot, garnished with parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 1 1/2-quart casserole dish.
• Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
• Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
• Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
• Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
• Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.

Steps:

• Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
• In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
• Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
• Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
• Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.

Steps:

• Place bread in a 15x10x1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11x7-in. baking dish., In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

Steps:

• Preheat the oven to 375°F.
• In a bowl combine the rice, milk, carrots, salt, brown sugar and eggs.
• Butter a 1-1/2 quart casserole.
• Pour the carrot mixture into the casserole.
• Combine the bread crumbs with the melted butter; sprinkle over the carrot mixture.
• Bake for 40 minutes or until the top is lightly brown.