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. Smart Recipes, American Recipes, Dairy,Eggs Recipes, Recipes Dairy,Eggs American Parsnip Custard Parsnip Custard Recipe | PT1H20M Serves 10 Ingredients: 1.25 Pound Parsnips 3 Large Eggs 1 Cup Milk 0.5 Cup Heavy Cream 1.75 Teaspoons Kosher Salt 0.25 Teaspoon Freshly Ground Black Pepper Preheat 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.

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