Italian Vegetable Custard

Indulge in the silky elegance of Italian Vegetable Custard, a luxurious savory custard brimming with colorful, garden-fresh ingredients like zucchini, carrot, and sweet red bell pepper. Infused with aromatic garlic, fresh basil, and thyme, and enriched by a creamy mixture of eggs, cream, and Parmesan cheese, this dish combines vibrant flavors with a light, velvety texture. Baked in a water bath for a perfectly smooth finish, this versatile dish can be served warm or at room temperature, making it an ideal choice for brunch, a sophisticated appetizer, or a light main course. Easy to prepare yet delightfully impressive, Italian Vegetable Custard is a true celebration of the rustic and refined flavors of Italian cuisine.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 medium Carrot
• 1 medium Red bell pepper
• 4 large Eggs
• 1.5 cups Cream
• 0.5 cups Grated Parmesan cheese
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 6 leaves Fresh basil leaves
• 1 teaspoon Fresh thyme
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 tablespoons Butter

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Grease a 9-inch baking dish or individual ramekins with butter and set aside.

Step 3

Dice the zucchini, carrot, and red bell pepper into small, even-sized pieces.

Step 4

Heat the olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the diced vegetables to the skillet and cook for 5–7 minutes until the vegetables are just softened. Remove from heat and let cool slightly.

Step 6

In a large mixing bowl, whisk together the eggs, cream, grated Parmesan cheese, salt, and black pepper.

Step 7

Fold the sautéed vegetables, chopped basil leaves, and thyme into the egg mixture. Mix until evenly combined.

Step 8

Pour the mixture into the prepared baking dish or divide evenly among ramekins.

Step 9

Place the baking dish or ramekins into a larger roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the dish or ramekins, creating a water bath.

Step 10

Carefully transfer the roasting pan to the oven and bake for about 40–45 minutes, or until the custard is set and the top is lightly golden.

Step 11

Remove from the oven and let cool slightly before removing from the water bath.

Step 12

Serve warm or at room temperature, garnished with extra basil leaves if desired.

Nutrition Facts

Serving size	1027.7 grams (1027.7g)

Amount per serving	% Daily Value*
Calories	1364

Total Fat 107.30g	138%
Saturated Fat 47.40g	237%
Polyunsaturated Fat 5.00g
Cholesterol 927mg	309%
Sodium 5486mg	239%
Total Carbohydrate 46.20g	17%
Dietary Fiber 6.50g	23%
Total Sugars 35.60g
Protein 56.70g	113%

Vitamin D 165IU	825%
Calcium 1016mg	78%
Iron 6mg	32%
Potassium 1625mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.1%

Protein: 16.5%

Carbs: 13.4%