Savory Egg Custard with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 570 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 4.5 μg | (23 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 42.7 μg | (95 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 716 mg | (18 %) | ||
| Calcium | 857 mg | (86 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 662 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- ½ l milk
- 200 grams Mountain cheese
- 8 eggs
- salt
- freshly ground peppers
- Nutmeg
- butter (for the baking dish)
- 1 carrot
- 200 grams Celery
- ½ l Vegetable broth
- 2 Tbsps chopped parsley
- 50 milliliters milk
- 2 Tbsps Sour cream
- 2 egg yolks
- 1 Tbsp butter
Preparation steps
Preheat the oven to 140°C (approximately 275°F). Butter a baking dish. Bring a large pot of water to a boil.
In a bowl, whisk together 0.5 liter (approximately 2 cups) of the milk, the eggs, cheese and a little salt, pepper and nutmeg. Pour the egg mixture into the baking dish and set the dish in a larger baking dish. Pour boiling water to come halfway up the sides of the pan and bake the custard until set, about 30 minutes.
Peel the carrot and celery peel and cut into very thin strips. In a saucepan, bring the vegetable broth to a boil, add the vegetables and blanch until crisp-tender, drain well reserving the cooking liquid.
Pour 200 ml (approximately 1 cup) hot vegetable broth into a saucepan, whisk in the remaining 50 ml (approximately 1/4 cup) milk and egg yolks, and cook over low heat, whisking all the while until the sauce is creamy (do not boil!). Stir in the sour cream and season with salt, pepper and nutmeg.
Slice the egg custard. Heat the butter in a skillet, add the vegetable strips, toss to coat and place on the egg custard. Spoon the sauce over, sprinkle with parsley and serve.
