Individual Ham Vegetable Custards Recipe
Ingredients
| Coarsely chopped | 1/2 Cup (16 tbs) | |
| Coarsely chopped | 1/3 Cup (16 tbs) | |
| Coarsely chopped | 1/4 Cup (16 tbs) | |
| 1 medium-size zucchini, coarsely chopped (1/8 to 1/4 inch) | ||
| 1 tablespoon reduced-calorie margarine | ||
| Mushrooms | 1 Cup (16 tbs), coarsely chopped | |
| Water | 4 Tablespoon | |
| Chopped slice | 3 , finely chopped | |
| Thyme leaf | 1/2 Teaspoon, crumbled | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Anise seed | 1/8 Teaspoon, crushed | |
| Skim milk | 1 Cup (16 tbs) | |
| Eggs | 3 | |
| Tomato Paste | 1 1/2 Teaspoon | |
Directions
1. Preheat the oven to moderate (350°).
2. Saute the celery, green pepper, onion and zucchini in the margarine in a medium-size nonstick saucepan for 2 to 3 minutes. Stir in the mushrooms. Add the water, as necessary, to prevent the vegetables from sticking and cook until the vegetables are very tender, about 7 minutes. Pat the vegetables dry with paper toweling.
3. Transfer the vegetables to a large bowl. Stir in the ham, thyme, salt, pepper and anise.
4. Beat the milk, eggs and tomato paste together in a 2-cup glass measure. Stir into the vegetable mixture.
5. Spray four 6-ounce custard cups with nonstick vegetable cooking spray. Divide the vegetable mixture among the custard cups; do not fill all the way to the top.
6. Place the custard cups in a 9-inch square baking pan and set the baking pan on an oven rack. Pour boiling water into the pan until it comes about two-thirds up the sides of the custard cups.
7. Bake the custards in the preheated moderate oven (350°) for 35 to 40 minutes or until a knife inserted into the centers of the custards comes out clean.
8. Remove the custard cups from the water bath. Let the custards stand for 15 minutes. To unmold, run a sharp knife around the edge of the custards; invert the custards onto a serving plate.
2. Saute the celery, green pepper, onion and zucchini in the margarine in a medium-size nonstick saucepan for 2 to 3 minutes. Stir in the mushrooms. Add the water, as necessary, to prevent the vegetables from sticking and cook until the vegetables are very tender, about 7 minutes. Pat the vegetables dry with paper toweling.
3. Transfer the vegetables to a large bowl. Stir in the ham, thyme, salt, pepper and anise.
4. Beat the milk, eggs and tomato paste together in a 2-cup glass measure. Stir into the vegetable mixture.
5. Spray four 6-ounce custard cups with nonstick vegetable cooking spray. Divide the vegetable mixture among the custard cups; do not fill all the way to the top.
6. Place the custard cups in a 9-inch square baking pan and set the baking pan on an oven rack. Pour boiling water into the pan until it comes about two-thirds up the sides of the custard cups.
7. Bake the custards in the preheated moderate oven (350°) for 35 to 40 minutes or until a knife inserted into the centers of the custards comes out clean.
8. Remove the custard cups from the water bath. Let the custards stand for 15 minutes. To unmold, run a sharp knife around the edge of the custards; invert the custards onto a serving plate.
Chef
