- 6
- 30 mins
- 75 mins
Ingredients
- Baked Broccoli Custards
- You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
- PREP: 30 MINS TOTAL TIME: 1 HOUR 15 MINS YIELD: MAKES 6 INDIVIDUAL CUSTARDS
- PHOTOGRAPHY: CHRIS COURT
- SOURCE: MARTHA STEWART LIVING, NOVEMBER 2014
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- INGREDIENTS
- 1 1/2 pounds broccoli, cut into florets (about 8 cups)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons coarsely grated Parmigiano-Reggiano
- Pinch of freshly grated nutmeg
- 1 1/2 cups finely grated Gruyere (about 4 ounces)
Preparation
Step 1
Preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
Divide broccoli among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.