Cauliflower Custard

Name: Cauliflower Custard
Ingredients: 1 teaspoon butter for greasing, or as needed; 1 head cauliflower, separated into small florets; 1/2 teaspoon salt; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1/2 teaspoon salt; 1 tablespoon minced fresh parsley; 1 cup milk; 3 eggs, beaten; 1 cup milk; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper

12 ingredients

7 steps

Ingredients

1 teaspoon butter for greasing, or as needed
1 head cauliflower, separated into small florets
1/2 teaspoon salt
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 tablespoon minced fresh parsley
1 cup milk
3 eggs, beaten
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Butter a 1 1/2-quart casserole dish.
3

Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
4

Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
5

Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
6

Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
7

Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.