Spinach-Wrapped Courgette Custard (Recipe)

Ingredients

1 large courgette, trimmed and cut into 50mm (2in) pieces

4-6 large leaves flatleaf spinach, washed thoroughly and stems removed

125ml (4fl oz) double cream

2 eggs

1 egg yolk

Salt and freshly ground black pepper to taste

Grating of fresh nutmeg 

Tiny pinch of curry powder 

Tiny pinch of cayenne powder 

Butter, softened 

Steps

1.  Preheat the oven to 150°C, 300°F, gas mark 2.

2.  Bring salted water to the boil in a medium-sized  saucepan.  Using a steamer insert, steam the courgettes covered until tender.  Add the spinach leaves to the steamer when the courgettes are just about done.  When the leaves just start to wilt, remove them from the steamer.  Spread them out flat on paper towels and pat dry.  Remove the courgettes and let cool.

3.  Squeeze the courgettes with your hands to remove as much water as possible.  Transfer the courgettes to the work bowl of a food processor and process for about 30 seconds.  Add the cream, eggs, egg yolk, salt and pepper, nutmeg, curry powder and cayenne; process until very smooth.

4.  Lightly butter for about 125g (4oz) ramekins.  Use the spinach to line each ramekin, positioning the leaves with the ribbed side facing inwards.  Leave a little spinach overhanging the edges of the ramekins.

5.  Pour the custard into the spinach-lined ramekins.  Fold the overhanging spinach leaves over the custard.

6.  Place the ramekins in a baking dish.  Fill the pan with boiling water two-thirds of the way up the sides of the ramekins.  Bake for about 45 minutes or until just set.  Remove the ramekins from the water and stand for at least 5 minutes before removing from the ramekins.

From : Low-Carbo Cooking