Molded spinach custard

8 Servings

Ingredients

Quantity Ingredient
½ cup Minced onion
2 tablespoons Butter
¼ teaspoon Salt
1 pinch Pepper; nutmeg
1 cup Milk
5 Eggs
2 tablespoons Butter
3 pounds Fresh spinach; blanched -or-
2 packs Frozen leaf spinach
½ cup Swiss cheese; grated
Salt and pepper
½ cup Stale bread crumbs (homemade or French)

Directions

Cook onions slowly in butter. Meanwhile, squeeze the spinach, a handful at a time, to remove as much water as possible. Chop into a fine puree. When onions are tender, stir in the spinach, salt, pepper and nutmeg. Cover pan and cook very slowly, stirring occasionally to prevent sticking, until spinach is tender (about 5 minutes).

When spinach is done, stir in butter and milk. Beat eggs in large mixing bowl, then gradually beat in the warm spinach mixture. Stir in the bread crumbs and cheese, salt and pepper to taste. Butter sides of 6 cup ring mold or souffle dish fairly heavily, line bottom with buttered wax paper.

Pour into mold (may be refrigerated at this point and finished later.

Baking time will be about 10 minutes longer).

Preheat oven to 325 degrees. Set mold in pan of boiling water (about halfway up mold) and place in bottom half of oven. Bake 30 to 40 minutes, until knife plunged into center of custard comes out clean. Let stand five minutes before unmolding. To unmold, run knife around edge of custard, turn a hot serving dish upside down on mold. Reverse the two, and custard will drop onto dish. Peel paper off top. No sauce is needed if the custard is to take the place of a vegetable. If it is to be a first or main course, spoon a cream sauce, light cheese sauce or hollandaise over it.

NOTES : Can be made ahead. Fairly difficult, but really elegant! Recipe by: S.D. County Medical Society Women's Auxiliary Cookbook 1973 Posted to Bakery-Shoppe Digest V1 #416 by Terry Van Kirk <tvankirk@...> on Nov 25, 1997

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