( MAKES 6-8 )
Photo by Tamara West
Serve as a side dish with grilled fish and salad or for lunch..
|1 cup||Roast vegetables, a generous cupful - we used capsicums, eggplant, cauliflower, garlic and onion|
|1 cup||Spring onion, chopped|
|1 handful||Coriander, or parsley|
|1 dash||Olive oil|
|1 sprinkle||Grated nutmeg, or mace, to season|
|1 sprinkle||Sesame seeds, and sea salt flakes to garnish|
- 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.
See Warren's custard-based dishes