Rich, smooth, decadent, and stunning: There's a reason why food this luscious persists more than two decades later.
Ingredients
Makes 6 servings
Step 1
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.
Step 2
Pour cooled spinach mixture into blender; add eggs androasted 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.
Step 3
Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.Do aheadCan 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.
Step 4
Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.
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Reviews (12)
Back to TopFollowed recipe to the letter. (admittedly overcooked it) There was too much spinach and not enough roasted garlic to flavor it the way I had hoped to accompany lamb. It was more of a timbale than a custard...I was looking for a silky custard....it was not. I will try something else.
mjmartin129178
NYC
3/29/2021
Love, Love, Love the taste of this! I didn't have ramekins so I made it in a casserole. My concern was the separation. In the casserole, the separation was fairly pronounced. A smaller container would alleviate that a bit. I also think I overcooked it a bit, but scooped it out, mixed up the layers a bit and YUM!!! Tomorrow, I buy ramekins!
jskidmoreca
Novato, CA
9/8/2011
I have made this dish many times and we loved it every single time! I substituted 2% milk for the heavy cream and doubled the spinach. The taste was perfect and the dish healthier!
Anonymous
a cook from ny
10/17/2007
I also doubled the spinach and only used 1/4 tsp. of salt. It was divine! I made the full recipe--used 3 cups the first night and reheated the rest the next day. It was perfect. This recipe is so easy.
oakmont
Gainesville Fl.
12/30/2006
I have made this dish three times for dinner parties. It was wonderful. Not mediocre at all in my opinion. I used half the salt and next time I will increase the spinach.
Anonymous
12/10/2006
我们准备这个里脊肉和蘑菇of the same issue and it was a great dinner. The friend who made the custards doubled the garlic and added 50% more spinach than the recipe called for. All 10 dinner guests loved the dish.
Anonymous
Dallas
11/20/2006
This dish is so mediocre, and SO unhealthy!! It should not be categorized as a healthy recipe.
Anonymous
11/2/2006
Since I couldn't get fresh spinach, I tried Arugula. Liked the flavor, hated the texture.
Anonymous
Sunrise, FL
11/2/2006
This made a beautiful presentation...and I made it with the Spinach. It was delicious. One thing I noticed is it seemed a little salty, so next time I would cut back the salt, add just a 1/4 tsp perhaps.
rcauteru
Daly City, CA
10/24/2006
I also had a problem because of the spinach scare. Even though it was to be cooked, I couldn't find any fresh spinach, so I used frozen and drained it really well. It came out just fine.
bbrodof
10/18/2006
Very good and nice presentation. However, I must admit to having substituted one of the main ingredients in this dish. Due to the recent e coli spinach scare, I used broccoli in place of the spinach. I steamed the broccoli, finely chopped it, then added to the blender. Paired with Beef Tenderloin Steaks with Mustard Cognac Sauce also from this website.
Anonymous
Gig Harbor, WA
10/16/2006
Very good and nice presentation. However, I must say that I substituted one of the main ingredients. Due to the recent e coli spinach scare, I used broccoli in place of the spinach. I steamed it, then finely chopped it, and then added to the blender. Paired this with the Beef Tenderloin Steaks with Mustard Cognac Sauce also from this site.
Anonymous
Gig Harbor, WA
10/16/2006
