Finnish Cauliflower Custard |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Cauliflower is a favorite in Finland. This is from Florence Schwartz's Vegetable Cooking of All Nations (a discarded library book full of recipe gems that I bought about 25 years ago at a library book sale for 50 cents :) Ingredients:
1 cauliflower, separated into flowerets |
1 1/2 teaspoons salt |
2 tablespoons butter |
3 tablespoons flour |
1 tablespoon fresh parsley, minced |
2 cups milk |
3 eggs |
1/4 teaspoon white pepper |
Directions:
1. Preheat the oven to 350°F.
2. Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
3. Reduce heat and simmer until cauliflower is just tender-crisp; drain.
4. Butter a 1-1/2 quart casserole and arrange the flowerets in it.
5. In a small saucepan melt the butter.
6. Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
7. Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
8. Pour mixture over the cauliflower.
9. In a mixing bowl, beat the eggs.
10. Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
11. Pour over the creamed cauliflower in the casserole.
12. Bake for 30-35 minutes or until the custard is set.
13. Serve hot.
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