Baked Vegetable Custard With Crispy Bacon

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 150 ml meat stock
• 100 g leeks, cut into very thin
• 100 g celery, diced into tiny cubes
• 50 g carrots, diced into tiny cubes
• 150 ml double cream
• 3 fresh eggs
• 2 tablespoons parsley, finely chopped
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 6 slices bacon (cooked crispy)

Recipe

• 1 preheat oven to 170 c or (340 f).
• 2 grease the ramakin dishes with margarine and put aside until needed.
• 3 place the meat stock in a pan and bring to a boil.
• 4 add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
• 5 transfer the vegetable mixture to a bowl and cool slightly.
• 6 mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
• 7 divide the mixture into 6 ramakin dishes and seal with foil.
• 8 to bake: stand the 6 dishes on a cloth in a baking tin. fill the tin with boiling.
• 9 water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
• 10 bake for approximately 40 minutes on a low rack in the oven. the custard should give slightly when pressed with a finger.
• 11 remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
• 12 when serving carefully loosen custard around sides with the point of a knife.
• 13 turn out onto plates and garnish with halved bacon slices.