Parsnip Custard

Name: Parsnip Custard
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 larges eggs, lightly beaten; 118 milliliters heavy cream; 2 teaspoons kosher salt; 237 milliliters milk; 567 grams parsnips, peeled and cut crosswise into thick slices; 0 teaspoons freshly ground pepper

Parsnip Custard requires about 45 minutes from start to finish. This recipe serves 10. One serving contains 117 calories, 3g of protein, and 7g of fat. Only It is a good option if you're following a gluten free, primal, and vegetarian diet. Head to the store and pick up eggs, parsnips, kosher salt, and a few other things to make it today.

Instructions

Preheat the oven to 32

Equipment you will use

Oven

Lightly butter ten 1/4-cup ramekins or an 8-by-12-inch glass baking dish. In a medium saucepan, steam the parsnips until very tender, about 25 minutes.

Ingredients you will need

Parsnip

Butter

Equipment you will use

Glass Baking Pan

Ramekin

Sauce Pan

Transfer the parsnips to a food processor and puree. Strain the puree through a coarse sieve into a medium bowl.

Ingredients you will need

Parsnip

Equipment you will use

Food Processor

Sieve

Bowl

Whisk in the eggs, milk, cream, salt and pepper. Strain the custard through a fine sieve and pour it into the ramekins or the baking dish. Set the ramekins or the baking dish in a large roasting pan and carefully pour in enough hot water to reach halfway up the sides of the ramekins or the baking dish. Cover the pan loosely with foil.

Ingredients you will need

Salt And Pepper