Spinach Custard With Hollandaise Sauce From Savannah Recipes

Steps:

• Combine all of the ingredients except the Hollandaise sauce and bake in a preheated 350 degree F oven for about an hour, or until set. Serve with Hollandaise sauce poured over.

Steps:

• Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
• Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Steps:

• Preheat oven to 350 degrees F.
• Butter a 12 x 8 x 2 inch baking dish.
• Whisk eggs until foamy and add cream, oregano, nutmeg, salt, basil, crumbled rosemary and pepper.
• Saute onion in oil until soft and let cool 10 minutes.
• Add onion to egg mixture with spinach, breadcrumbs and Parmesan.
• Combine well.
• Pour into baking dish and bake for 1 hour or until firm and lightly-browned.

Steps:

• Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
• Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
• Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
• Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.