Parsnip takes on a sweet intensity when gently cooked with milk, heavy cream and eggs until creamy and custard-like consistency. Make this unusual savory custard for your next holiday meal--everyone will surely beg for the recipe! Sprinkle with some cheese while serving for some extra decadence.
RecipeSavants.comParsnip takes on a sweet intensity when gently cooked with milk, heavy cream and eggs until creamy and custard-like consistency. Make this unusual savory custard for your next holiday meal--everyone will surely beg for the recipe! Sprinkle with some cheese while serving for some extra decadence. Smart Recipes, American Recipes, Dairy,Eggs Recipes, RecipesDairy,EggsAmericanParsnip CustardPT1H20MServes 10
Ingredients:
1.25 Pound Parsnips3 Large Eggs1 Cup Milk0.5 Cup Heavy Cream1.75 Teaspoons Kosher Salt0.25 Teaspoon Freshly Ground Black PepperPreheat the oven to 325 degrees. Lightly, grease 10 (1/4-cup) ramekins. In a medium pan of boiling water, steam parsnips for about 25 minutes. In a food processor, add parsnips and pulse until pureed. Through a coarse sieve, strain the puree into a bowl. Add eggs, cream, salt and black pepper and beat until well combined. Through a fine sieve, strain custard.Divide custard into ramekins evenly. Arrange ramekins in a large roasting pan and carefully pour enough hot water to reach halfway up the sides of the ramekins. With a piece of foil, cover the roasting pan loosely. Bake for about 45 minutes.