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Cheesy Broccoli Custard

Recently I hosted a few of my closest friends for dinner. I wanted to share with you one of the vegetable dishes I put together. This dish was the first to disappear!

Broccoli is a favorite family ingredient here at our house. When coupled with the rest of these flavorful additions we come up with an irresistible combination. Take a look at what we have here and feel free to make some substitutions that may please your family.

This recipe calls for blanched broccoli which means bring a large pot of lightly salted water to a rolling boil and toss in the broccoli. Cook for no more than 2 minutes, drain and immediately place in an ice water bath to cool. When cool drain and set aside.

Cheesy Broccoli Custard

2 lbs broccoli flowerets, cut, cleaned and blanched


1 egg yolk

1 1/2 cups heavy cream or half and half

1tsp salt

1/2 tsp fresh ground black pepper

1 tsp ground nutmeg

2 cloves roasted garlic

8 oz med sharp cheddar cheese, grated

2 oz parmesan, grated

3/4 cup chopped walnuts, toasted

Optional: leek, white part only, cleaned and sautéed

1lbsliced white mushrooms, sautéed

Preheat oven to 350

Lightly butter the insides of a 9 x 13 baking dish, set aside

In a large mixing bowl whisk the eggs, yolk, cream, salt, pepper, nutmeg and garlic. Whisk it well. Toss in all the rest of the ingredients and mix well.

Pour into prepared baking dish and distribute evenly. Bake until just set, about 35 minutes.