Swiss Chard Custard Recipe |
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Individual Swiss Chard Custards
½ lb. Swiss chard leaves
1-2 fresh sorrel leaves (optional)
2 Tbs. butter
2 eggs
½ cup heavy cream
½ cup milk
1 tsp. salt
Freshly ground pepper
Nutmeg
Cut off ribs on back side of larger leaves. Fold each leaf and slice into ¼ x 2 inch diagonal slices. Slice sorrel (if using it), and add to chard. In a large sauté pan, toss chard and sorrel with butter, then lower heat. Cover pan and simmer for 3-4 minutes until wilted and tenderized. Uncover, turn up heat, and cook, stirring constantly to evaporate moisture. Cool.
Beat together eggs, cream, milk, salt, pepper, and a dash of nutmeg. Butter four 6-ounce molds, and evenly distribute the chard and sorrel. Pour in the egg mixture, and stir each mold with a fork so that the chard and the custard are well-mixed. Set molds in a baking dish and add boiling water halfway up. Bake in a preheated 350 degree oven for 25 minutes or until a knife inserted in the center of a custard tests clean. Run a knife around the inside and invert onto a serving platter. (Serves 4)
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