With their festive colours and simple elegance, these individual layered custard cups with spinach and roasted red peppers are a delicious addition to any holiday menu. Layering custard in clear glass ramekin cups lets the colours shine through.
This easy appetizer or light dinner can be made ahead for entertaining. Or serve them as a side dish with your holiday meal. They can replace mashed potatoes and pair well with beef or pork.
When buying a jar of roasted red peppers, ensure they are packed in water, not oil or vinegar.
Parmesan Custard With Spinach and Roasted Red Pepper
Preparation Time: 20 minutes.
Baking Time: 30 minutes
Parmesan Custard
1 pkg (250 g/8 oz) light cream cheese, softened
125 ml (1/2 cup) whipping cream
3 eggs
175 ml (3/4 cup) grated Parmesan cheese
1 ml (1/4 tsp) each salt and freshly ground pepper
Spinach Layer
2 pkgs (each 300 g) frozen chopped spinach, thawed
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30 ml (2 tbsp) vegetable oil
2 garlic cloves, minced
3 green onions, thinly sliced
1 ml (1/4 tsp) each salt and freshly ground pepper
Roasted Red Pepper Layer
1 jar (340 ml) roasted red peppers (about 3 whole roasted peppers), drained and thinly sliced
2 cloves garlic
Salad
50 ml (1/4 cup) extra-virgin olive oil
15 ml (1 tbsp) red wine vinegar
10 ml (2 tsp) Dijon mustard
Salt and pepper, to taste
750 ml (3 cups) mixed salad greens
Parmesan Custard: In a food processor, combine light cream cheese, whipping cream and eggs. Pulse mixture until smooth, about 2 minutes. Add Parmesan, salt and pepper; continue to pulse until smooth, about 1 minute. Divide Parmesan mixture among each of 8 greased glass ramekins (about 50 ml/1/4 cup in each).
Spinach Layer: In a strainer over the sink, place spinach and gently press to remove as much water from spinach as possible. You should have about 500 ml (2 cups) of packed spinach after draining. Set aside.
In a large skillet, heat oil over medium-high heat; add garlic and cook, stirring until aromatic, about 1 minute. Stir in spinach, green onions, salt and pepper. Cook to combine flavours, about 4 minutes. Remove from heat and spoon a generous 50 ml (1/4 cup) of spinach mixture on top of custard, pressing gently on the tops.
Roasted Red Pepper Layer: In a bowl, stir together red pepper slices and garlic. Cover tops of spinach with a layer of roasted red pepper. The peppers should cover spinach. Smooth tops.
(Make-ahead: Cover and refrigerate uncooked custard cups for up to 2 days. Increase cooking time by 10 minutes when ready to bake, following instructions below.)
Place custard cups on a large rimmed baking sheet and bake in a 190 C (375 F) oven until set, about 30 minutes. Let cool slightly.
Salad Greens: Meanwhile, in a bowl, whisk together olive oil, vinegar, Dijon, salt and pepper. Toss with mixed greens.
Run a thin knife around edges of glass ramekins. Invert custard cups onto salad plates and top each with small amount of mixed greens and serve. Or top each cup with a handful of mixed greens and serve.
Makes 8 (175 ml/3/4-cup) custard cups.
Nutrition information per serving: 258 calories; 19 g fat; 11 g carbohydrate; 3 g fibre; 13 g protein; 498 mg sodium.
Source: Egg Farmers of Ontario.
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