Baked Broccoli Custards

  • 1 1/2 pounds broccoli, cut into florets (around 8 cups)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and newly ground pepper
  • 3 tablespoons unsalted margarine
  • 3 tablespoons regular baking flour
  • 3 cups entire milk
  • 2 tablespoons coarsely ground Parmigiano-Reggiano
  • Spot of newly ground nutmeg
  • 1 1/2 cups finely ground Gruyere (around 4 ounces)

    Stage 1
    Preheat stove to 425 degrees. On a rimmed baking sheet, throw broccoli with oil. Season with salt and pepper. Spread in a solitary layer and dish, turning once, until brilliant and fresh, 20 to 25 minutes.

    Stage 2
    Decrease broiler temperature to 325 degrees. Dissolve margarine in a medium pan over medium-high intensity. Add flour and cook, mixing, 1 moment. Add milk, rushing until combination simply comes to a stew. Tenderly stew, blending continually, until combination is thickened somewhat, around 12 minutes. Eliminate from heat; mix in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.

    Stage 3
    Split broccoli between six 8-ounce gratin dishes. Pour cream blend over vegetables. Sprinkle with staying 1 cup Gruyere.

    Stage 4
    Put gratin dishes on a rimmed baking sheet. Prepare until effervescent and brilliant brown in spots, 23 to 25 minutes. Let cool somewhat prior to serving.

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