Yields
8 servings
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ingredients
2
cup puréed vegetable, such as squash, carrot, or pea
1
cup chicken stock
1
cup whole milk or cream
2
Tbsp grated parmesan
salt and pepper to season
pinch nutmeg
5
eggs, lightly beaten
2
Tbsp chopped fresh herbs (optional)
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directions
Step 1
Heat the oven to 325°F/160ºC. Mix the puréed vegetable with the stock and cream in a saucepan, just to the boiling point. Stir in the cheese and seasonings. Whisk in the eggs in a bowl, and whisk the hot vegetable mixture in on top. Stir in the herbs if you’re adding them.
Step 2
Divide the mixture among eight buttered ramekins (or a casserole dish). Set them in a bain marie and bake until set, about 25 minutes. Chill thoroughly before serving so it sets (if you try to unmould it hot it will be quite sloppy).
Step 3
If you like, you can make a herb-butter dressing for them: melt butter or heat olive oil, and stir in a herb such as sage (for squash pots) or mint (for pea pots) or basil (for tomato pots), etc…