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Adapted from Vegetarian Cooking for Everyone Vegetable Custard
Date product posted
Sun September 5, 2004
Easy recipe that is great for dinner, lunch or breakfast.
1 cup broccoli, chopped (I used defrosted frozen)
1 cup cauliflower, chopped (I used defrosted frozen)
1/2 cup shredded cheese (swiss or cheddar)
2 tble freshly grated parmesan cheese
1 1/2 cup Hoods Countdown whole milk
How To Prepare:
Preheat oven to 350. Lightly butter glass 1 quart glass baking dish or six 1 cup ramekins.
Whisk the milk and eggs until smooth, then add the rest of the ingredients. Pour into prepared dish and **set inside a larger pan and pour near boiling water to come halfway up the sides.
Bake until custard is set and knife inserted comes out clean, approx 35 - 40 minutes for large dish. Cool 5 minutes before serving.
**in order to avoid burning yourself be sure that you set the larger pan in the oven, place the custard dish in the pan and then pour in the near boling water to come up 1/2 way up the sides of the pan.
Number of Servings:
4 - 6
Carbs per serving - include all nutritional information if known: