Directions:
- Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
- Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
- In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
- Stir in the cheese and the sautéed vegetables.
- Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
- Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
- Unmold and serve warm.
- If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.61 Kcal (1158 kJ) | ||
| Calories from fat | 214.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 37% | |
|---|---|---|---|
| Cholesterol | 152.12mg | 51% | |
| Sodium | 595.31mg | 25% | |
| Potassium | 273.48mg | 6% | |
| Total Carbs | 6.51g | 2% | |
| Sugars | 2.7g | 11% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 10.14g | 20% | |
| Vitamin C | 4.8mg | 8% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.7mg | 4% | |
| Calcium | 288.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 136.11 Kcal (570 kJ) | ||
| Calories from fat | 105.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 37% | |
|---|---|---|---|
| Cholesterol | 74.85mg | 51% | |
| Sodium | 292.92mg | 25% | |
| Potassium | 134.56mg | 6% | |
| Total Carbs | 3.2g | 2% | |
| Sugars | 1.33g | 11% | |
| Dietary Fiber | 0.87g | 7% | |
| Protein | 4.99g | 20% | |
| Vitamin C | 2.4mg | 8% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.4mg | 4% | |
| Calcium | 142mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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