Italian Vegetable Custard Recipes

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Steps:

• Preheat oven to 450.
• In a medium bowl, beat together eggs and the flour until smooth.
• Stir in squash, zucchini and 1/4 cup of the olives.
• Spread in a greased 8x8x2-inch baking dish or pan.
• Bake just until set, about 10 minutes.
• Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
• Sprinkle over baked squash mixture.
• Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
• Continue to bake until cheese is melted, about 4 minutes longer.

Steps:

• Preheat oven to 170 c or (340 f).
• Grease the ramakin dishes with margarine and put aside until needed.
• Place the meat stock in a pan and bring to a boil.
• Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
• Transfer the vegetable mixture to a bowl and cool slightly.
• Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
• Divide the mixture into 6 ramakin dishes and seal with foil.
• To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
• water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
• Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
• Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
• When serving carefully loosen custard around sides with the point of a knife.
• Turn out onto plates and garnish with halved bacon slices.

Steps:

• Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.
• Working in batches, cook collards and kale separately in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.
• Heat 1/4 cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8-10 minutes.
• Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, crushing with your hands as you add them. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10-15 minutes.
• Add broth, beans, thyme, marjoram, bay leaf, and reserved greens; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40-50 minutes. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.
• Just before serving, gently stir bread and 1/4 cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.