The custard mixture can be prepared hours in advance of cooking and the cooked mold may be kept warm or reheated. One mold (6 cup soufflé mold) or individual cups can be used.
3 cups of cooked spinach, squeezed dry
1/2 cup of finely minced onions
Grated Swiss cheese
2/3 cup of stale white bread crumbs
1 cup of boiling milk
4 Tbsp of butter
Salt, pepper, nutmeg
- Preheat oven 325°F
- Cook spinach in 2 Tbsp of butter for 2-3 minutes and season with nutmeg, salt, and pepper.
- Oil the inner surface of the mold or cup and cover with bread crumbs.
- Cook the onions slowly in butter for 10 minutes not allowing them to brown.
- Scrape the onions into a mixing bowl and stir in the cheese, bread crumbs and seasonings.
- Beat in the eggs. In a thin stream, beat in the hot milk and butter.
- Fold the spinach into the egg mixture, correct seasoning (if needed).
- Turn the custard into the prepared mold and set it in a pan of boiling water.
- Place on lower third of oven and bake for 45 minutes.
- Custard is done when a knife, plunge through the center come out clean.
- Make sure the water does not boil.
- Remove mold and allow to cool for 5 minutes.
- Run a knife around the edge and reverse on a serving platter.
Quick cumin hollandaise sauce
3 egg yolks, room temperature
1 teaspoon of cumin
1 Tbsp of lemon juice
1 cup of butter
- Prepare sauce a short time before serving.
- Combine egg yolks, cumin and 2 teaspoons of lemon juice in the food processor.
- Process until lightened in color and well blended.
- In a saucepan set over medium heat, cook butter until it sizzles.
- With blades running, gradually pour in the butter.
- Add the remaining lemon juice and correct seasonings.