Vegetable custards

Name: Vegetable custards
Yield: 6-8
Ingredients: 1 cup Roast vegetables, a generous cupful - we used capsicums, eggplant, cauliflower, garlic and onion (Main); 1 cup Spring onion, chopped; 1 handful Coriander, or parsley; 1 dash Olive oil; 4 Eggs (Main); ¾ cup Cream; 1 sprinkle Grated nutmeg, or mace, to season; 1 Lemon, zested; 1 sprinkle Sesame seeds, and sea salt flakes to garnish

Makes: 6-8

Tamara West

Warren Elwin

Food writer

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Serve as a side dish with grilled fish and salad or for lunch..

Ingredients

1 cup	Roast vegetables, a generous cupful - we used capsicums, eggplant, cauliflower, garlic and onion (Main)
1 cup	Spring onion, chopped
1 handful	Coriander, or parsley
1 dash	Olive oil
4	Eggs (Main)
¾ cup	Cream
1 sprinkle	Grated nutmeg, or mace, to season
1	Lemon, zested
1 sprinkle	Sesame seeds, and sea salt flakes to garnish

Directions

Preheat oven to 180C. Blitz assorted roasted vegetables with spring onion, coriander or parsley and a little olive oil in a food processor to combine. Remove to a bowl and season.
Beat eggs with cream. Season with grated nutmeg (or mace), and the lemon zest and fold into the vegetable mix.
Spoon into buttered ramekins, sprinkle with sesame seeds and sea salt flakes. Place into a roasting pan, adding enough boiling water to come half way up the dishes. Bake in oven for 30 minutes, or until firm to touch.