Ingredients:
2 1/2 lbs fresh broccoli, cleaned
4 eggs, beaten
1 1/2 teaspoons salt ( or to taste)
1/4 cup heavy cream ( 35%)
pepper
1/4 teaspoon nutmeg
2 teaspoons butter, softened
Directions:
Set oven to 350 degrees
In a large saucepan, cook broccoli until tender (about 10 minutes); drain, and let cool
Chop into small pieces to fit blender or food processor; puree until almost smooth In a bowl, combine the brocolli puree, eggs, salt, heavy cream, pepper and nutmeg
Butter a 4-cup ring mold with softened butter
Spoon the broccoli mixture into the mold, and cover with foil (if making ahead, refrigerate at this point)
Place the mold in a larger pan; pour in boiling water up to a 1-inch depth Place the pan with water and the mold in it in the oven; bake in a 350 oven for 30 minutes, or until custard is set
Unmold, and serve with creamed onions in the center.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.