🍽️ Creamy Cauliflower Custard

Name: Creamy Cauliflower Custard
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g cauliflower; 2 tbsp butter; salt; 50 ml vegetable broth; 4 tbsp crème fraîche; white pepper; nutmeg (ground); 1 bunch chives; 3 egg whites; oil (for the molds); garnish; 1 carrot

249 kcal · 30 min · 4 servings

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Ingredients

500 g cauliflower
2 tbsp butter
salt
50 ml vegetable broth
4 tbsp crème fraîche
white pepper
nutmeg (ground)
1 bunch chives
3 egg whites
oil (for the molds)
garnish
1 carrot

Instructions

1. Wash the cauliflower thoroughly and break it into small florets.
2. Simmer the florets in boiling salted water for about 10 minutes until tender.
3. Puree the cauliflower together with the cooking liquid and let the mixture cool down.
4. Whisk the egg whites with the crème fraîche and gently fold this into the puree. Season everything with salt, pepper, and nutmeg.
5. Wash the chives (save some sprigs for garnish), cut them into fine rings, and stir them into the cauliflower puree.
6. Grease four small molds and fill them with the mixture. Place the molds in a hot water bath and bake them in the preheated oven at 160 degrees Celsius with top and bottom heat on the middle rack for about 30 minutes, until the mixture is set.
7. Peel the carrot and shave it into very thin strips. Arrange the strips around the inverted custard, garnish with the reserved chive rings, and serve the dish.

Nutrition per serving

kcal: 249
Protein: 7 g · Fett/Fat: 22 g · Carbs: 6 g