Sunday, July 28, 2013

Zucchini Custard

Another wonderful recipe sent by customer Jill Yelverton (thanks so much, Jill).  This custard is very much like a crustless quiche. Super rich and flavorful!


2 lbs. firm zucchini, trimmed, peeled,
   and cut into 2" rounds then each round into quarters
1 1⁄2 cups evaporated milk
3⁄4 cup grated parmesan
3 eggs, beaten
Freshly ground black pepper, to taste.


1. To a 3-quart saucepan, add salt and 6 cups water and bring to a boil over high heat. Add zucchini and boil until just soft, about 4 minutes. 

2. Using a slotted spoon, transfer zucchini to a paper towel–lined sheet tray. Let dry for 2–3 hours at room temperature or in the refrigerator overnight. 
(NOTE: Alternately, we found steaming to be just fine for this recipe).

3. Heat oven to 450˚. Whisk together evaporated milk  parmesan, eggs, and pepper in a medium bowl. 

4. Pour cream–egg mixture into a 9" glass pie plate. 

5. Nestle in zucchini. 

6. Bake until golden brown and set, about 40 minutes. Serve hot or at room temperature.

NOTE: We recommend a lower baking temperature, as the cheese on the top of the custard turns dark otherwise. But it does not interfere with the delicious flavor and rich aroma!

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