Ingredients:
- corn custard , recipe follows
- 1 to 2 leeks , green part only reserving the white for other uses, blanched and cut in-half lengthwise
- 2 carrots, peeled and sliced into 1/4-inch rounds
- 3 zucchini, sliced into 1/4-inch rounds
- 3 tomatoes, sliced into 1/4-inch rounds
- 1 eggplant, sliced into 1/4-inch rounds
- 3 yellow squash, sliced into 1/4-inch rounds
- 8 eggs
Directions:
- Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a flower. Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
- Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
- Cover with foil and bake until the custards reach a temperature of 150 degrees F.
- Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Corn custard:
- Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 347.19 Kcal (1454 kJ) | ||
| Calories from fat | 203.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.57g | 35% | |
|---|---|---|---|
| Cholesterol | 216.08mg | 72% | |
| Sodium | 1011.31mg | 42% | |
| Potassium | 703.45mg | 15% | |
| Total Carbs | 28.22g | 9% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 13.02g | 26% | |
| Vitamin C | 14.8mg | 25% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.9mg | 11% | |
| Calcium | 175.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 96.53 Kcal (404 kJ) | ||
| Calories from fat | 56.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 35% | |
|---|---|---|---|
| Cholesterol | 60.08mg | 72% | |
| Sodium | 281.18mg | 42% | |
| Potassium | 195.58mg | 15% | |
| Total Carbs | 7.85g | 9% | |
| Sugars | 1.98g | 28% | |
| Dietary Fiber | 1.4g | 20% | |
| Protein | 3.62g | 26% | |
| Vitamin C | 4.1mg | 25% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.5mg | 11% | |
| Calcium | 48.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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