custard’s not so last stand…

This weekend was quite hectic for me and I didn’t get to cook at home as much. I had a lot of computer work I needed to catch up on so standing in front of the stove for long periods of time wasn’t an option. I decided I was going to make something the required very little of my attention.

Looking inside my refrigerator, I found an eggplant, couple of red bell peppers, and some portabella mushrooms. Also in there were my staples: eggs, roasted tomatoes, and cream. I knew exactly what I was going to make—a roasted vegetable custard.

On my previous post, I covered the zabaglione. Often served as desserts, custards can also be made into savory dishes.

Except for the red bells, I sliced the portabella and eggplant, seasoning them with salt and pepper. I drizzled some olive oil and roasted them in the oven. In another tray, I roasted the bell peppers and garlic. Roasting intesifies the flavors and imparts a hint of smokiness. The whole process pretty much took all afternoon and allowed me to complete my work.

After the vegetables have cooled off, I diced ’em all up and let them sit a bowl to soak up the other flavors. The roasted garlic was mashed and added to an egg/cream mixture. Basil was also thrown in to brighten the dish.

The vegetables and custard were placed ramekins baked in bain marie. While in the oven, I made a dressing of balsamic vinegar, olive oil, roasted bell peppers, and shallots.

And in just thirty minutes, the custard was set. Another ten to cool off before I was able to invert the custard on to a plate. The dressing was spooned over the top and all dinner was ready.

It was so yummy I had two!

Custard of Roasted Vegetables


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