Molded Spinach Custard Recipe

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Servings: 8


Cost per serving $2.31 view details


  1. 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, till spinach is tender (about 5 min).
  2. When spinach is done, stir in butter and lowfat milk. Beat Large eggs in large mixing bowl, then gradually beat in the hot spinach mix. Stir in the bread crumbs and cheese, salt and pepper to taste. Butter sides of 6 c. ring mold or possibly souffle dish fairly heavily, line bottom with buttered wax paper.
  3. Pour into mold (may be refrigerated at this point and finished later.
  4. Baking time will be about 10 min longer).
  5. 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 min, till knife plunged into center of custard comes out clean. Let stand five min before unmolding. To unmold, run knife around edge of custard, turn a warm 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 possibly main course, spoon a cream sauce, light cheese sauce or possibly hollandaise over it.
  6. NOTES : Can be made ahead. Fairly difficult, but really elegant!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 286g
Recipe makes 8 servings
Calories 218  
Calories from Fat 112 51%
Total Fat 12.66g 16%
Saturated Fat 6.45g 26%
Trans Fat 0.0g  
Cholesterol 155mg 52%
Sodium 385mg 16%
Potassium 1051mg 30%
Total Carbs 15.35g 4%
Dietary Fiber 5.2g 17%
Sugars 3.71g 2%
Protein 14.27g 23%
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