Broccoli Ramekins with Hollandaise
Submitted by bumblebee
Broccoli custard timbales baked in a water bath, topped with homemade hollandaise sauce. Elegant French vegetable side dish ready in 30 minutes for two.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThese delicate custards transform humble broccoli into something restaurant-worthy, with eggs and milk binding the florets into silky rounds.
A hint of nutmeg and onion seasons the mixture without overpowering the vegetable’s natural sweetness.
Unmold them onto warm plates and drizzle with quick hollandaise for a side dish that looks like you spent hours in the kitchen.
Pro Tips
- Butter the custard cups generously so the timbales release cleanly when inverted
- Fill the water bath until it reaches the level of the vegetable mixture for even cooking
- Insert a knife to test doneness, it should come out clean when the custard is set
- Make the hollandaise while the timbales bake so everything’s hot when you plate
Ingredients
Hollandaise sauce
Directions
- Combine all the ingredients and whisk until blended. Pour into two large buttered custard cups filling them ¾ full.
Place on a rack in a pan and fill so that the water reaches the level of the vegetable.
- Bake 20 minutes at 325F or until an inserted knife comes out The timbales can be made in advance and reheated. Turn out onto a heated plate. Garnish with Hollandaise. HOLLANDAISE SAUCE 1. Whisk egg yolk, cream, and lemon juice over moderate heat for about one minute or until sauce just begins to thicken. Take from heat and whisk in butter. Return to heat for a moment to thicken, whisking hard. Season with salt and cayenne. Sauce can be made in advance and reheated in a microwave oven or over warm water; however, if ingredients are assembled, it can be made easily at the last minute.
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