{cauliflower custard recipe} Custard Is the New Puree, But Better

February 6, 2012

Cauliflower Custard

Puree is not my favorite word. Unless printed on the menu of a five star joint, it pretty much sends anyone who isn’t in the throes of feeding a barely-toothed child running. And, really, that’s too bad. Because, though it’s true that purees can easily be shared with babies, they are not necessarily baby food.

What’s the difference?

Pear, Almond and Plum puree with Cardamaom, which makes a mean grown-up breakfast mixed into Greek yogurt. (Guaranteed better than any fruit-on-the-bottom stuff.)

Mint and Cantaloupe puree that makes delicious pops.

Coconut Coriander Carrots that are a more delicious side dish than makes sense. Truly—this puree is so delicious it’s almost weird.

Cauliflower Puree that, swirled with browned butter, would kick mashed potatoe’s butt if mashed potato had a butt.

And I could go on. (Really, I could—see?!)

But, still, I know, purees, especially vegetable purees, can be inexplicably unappetizing, at least in theory. I think that it might just be the word. I say call it a “mash” and move on. If that doesn’t work, though, here’s my new trick: turn it into a custard!

Vegetable puree + cream (or milk) + eggs = brilliant family food.

A simple vegetable custard has an irresistibly silky texture that is safe for the earliest eaters and luxurious for grown-ups. It’s nutritious, but also rich in flavor, and, for your pickier eaters, it’s a novel way to serve less accepted (or much loved!) vegetables.

Custards can definitely feel high-maintainance compared to steamed veggies, but they pay off with a much more decadent tasting side dish. The cooking time is mostly unattended and, though custard is best served immediately, I can attest to the fact that you can make them ahead of time. Undercook the custard by 5 minutes and allow it to cool before covering and storing in the refrigerator for up to 3 days. When it’s time to serve, slowly (ie, in small time increments) reheat the custard in the microwave or place ramekins in a pot of simmering water that comes half way up the side of the ramekins. Leave them in the water bath until warmed through. You don’t have to serve these piping hot.

My latest favorite is this Cauliflower Custard. I’ve been relying on broccoli way too much—because the kids will reliably eat it—and needed a new way to present cauliflower to the boys. It worked with one and not the other, but such is life. As for the adults, both the Hungry Papa and I love this so, if you ask me, this custard is a winner.

Cauliflower Custard
barely adapted from the LA Times
serves 6
(can be shared with kids 6+ mos)*

4 cups trimmed cauliflower florets
1 1/4 cups milk (I use 2%)
4 eggs
1 teaspoon salt
Nutmeg to taste, optional

1. Preheat oven to 300 degrees. Steam the cauliflower until soft and cooked through, about 7 to 10 minutes. Remove from heat and allow the cauliflower to cool for about 10 minutes.

2. Transfer cooled cauliflower to a food processor and blend until the florets are completely broken down. Add the milk and continue blending until you get a relatively smooth puree. Pulse in the eggs, salt and nutmeg.

3. Strain the cauliflower puree into a large measuring cup or a bowl with a pour spout, stirring with a rubber spatula to help it flow. Be careful not to press the puree through the strainer; if grains of cauliflower make it through, you’ll end up with a grainy custard. Divide the puree evenly among 6 ovenproof ramekins. Discard the cauliflower remaining in the strainer.

4. Arrange the ramekins in a large roasting pan and place the roasting pan in the oven. Pour boiling water into the roasting pan to come halfway up the sides of the ramekins. Bake in the water bath until the center of the custard just barely jiggles when the pan is shaken, 35 to 40 minutes or cook for just 25-30 minutes if you plan on storing the custard to serve on another day.

*Note: If you want to get fancy, top the custard with breadcrumbs that have been toasted in butter or olive oil, but it’s not necessary for a weeknight meal.

**Note: It is safe to serve eggs that have been baked into a custard like this to children as young as 6+ months. You should note, though, if they have a reaction and discuss with your pediatrician.

4 Responses

  1. Rosie says:

    This is an interesting take on the mashed cauliflower that hubby and I have come to rely on when we are trying to limit our carbs but yet still want the satiety and comfort food that mased potatoes provide. I’ll have to try this-thank you!

  2. Susan says:

    Could you cook it in something other than individual ramekins? I happen not to have those.

  3. One Hungry Mama says:

    susan: definitely. you can pour the whole custard in one shallow baking dish. something porcelain or enamel coated would be best. whatever you use will have to fit inside an baking dish that you can use to create a water bath. i’d try and make sure that the custard doesn’t come up any more than an inch or two up the sides. this will impact cooking time, of course, just look for a little jiggle in the center (and only the very center) of the custard.

    let me know if you have other questions. and tell us how it goes!!

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