You are here

Cream Cheese Custards With Lettuce And Watercress

Veggie.Lover's picture
Ingredients
  Watercress 3 1⁄2 Ounce (1 Small Bunch)
  Lettuce head 1 Small (Soft)
  Cream cheese 1⁄2 Pound (225 Gram)
  Eggs 5 , beaten
  Sea salt 1 Teaspoon
  Black pepper To Taste, freshly grated
  Nutmeg 1 , freshly grated
  Milk 1⁄2 Pint (300 Milliliter)
  Butter 2 Ounce, softened (50 Gram)
  Single cream 1⁄4 Pint (150 Milliliter)
  Parsley 3 Tablespoon, fresh chopped
Directions

GETTING READY
1. In a large pan, pick over the watercress and remove any old yellowed leaves and tough stalks
2. Wash, drain and cut into thin shreds
3. Wash and drain the lettuce leaves removing ny old and wilted or damaged parts
4. Cut into shreds too
5. Preheat oven to 350°F/180°C (Gas Mark 4)

MAKING
6. In a bowl, tip in the cheese and eggs
7. Mix well to form a soft blended mixture
8. Season to taste with salt, pepper, and nutmeg
9. Add the milk to this mixture gradually
10. When you have a smooth creamy mixture, add in the shredded vegetables
11. Coat six ramekins with softened butter
12. Fill them to the brim with the cheese and leaf mixture.
13. Place the ramekins in a baking tray half filled with hot water.
14. Bake the custards at 350°F/180°C (Gas Mark 4) for 15 to 20 minutes

FINALIZING
15. Unmold the custards onto individual dishes.
16. Boil the cream quickly, season to taste, and pour over the custards.

SERVING
17. Sprinkle with parsley and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Watercress
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes
Servings: 
6

Rate It

Your rating: None
4.165385
Average: 4.2 (13 votes)