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🍽️ Creamy Basil Bake

540 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves (chopped)
• 2 bunches basil (leaves only)
• 30 g grated Parmesan
• 100 ml olive oil
• 100 ml milk
• 20 g butter
• 25 g cornstarch (e.g. Mondamin)
• 200 ml whipping cream
• 4 eggs
• 4 cocktail tomatoes
• salt
• pepper (from the mill)

Instructions

1. 1. Put garlic, one bunch of fresh basil, grated parmesan, oil, pepper, and salt into the blender.
2. 2. Puree everything into a smooth paste.
3. 3. Heat the milk in a pot.
4. 4. Add the butter cut into small cubes and the cornstarch to the milk.
5. 5. Let the mixture thicken while stirring constantly over low heat.
6. 6. Season the mixture with a little pepper.
7. 7. Stir in the cream spoonful by spoonful.
8. 8. Pour the hot milk-cream mixture into the blender with the basil paste.
9. 9. Puree everything again.
10. 10. Add the eggs one by one.
11. 11. Blend them in briefly.
12. 12. Preheat the oven to 200 degrees.
13. 13. Finely chop the leaves from the second bunch of basil.
14. 14. Add the chopped leaves to the blended mixture.
15. 15. Stir well.
16. 16. Fill a greased, round baking dish with the mixture.
17. 17. Place a deep baking tray filled with water on the lower rack.
18. 18. Set the baking dish inside so that it sits about halfway in the water.
19. 19. Bake the casserole in the hot oven for 40 to 45 minutes.
20. 20. Check for doneness with a wooden skewer.
21. 21. Remove the dish from the oven.
22. 22. Let the casserole cool.
23. 23. Invert the casserole onto a large plate.
24. 24. Refrigerate the casserole.
25. 25. Cut into pieces before serving.
26. 26. Serve cold.
27. 27. Garnish with cocktail tomatoes.

Nutrition per serving

• kcal: 540
• Protein: 11 g · Fett/Fat: 51 g · Carbs: 11 g