Spinach Custard with Hollandaise Sauce from Savannah
Indulge in the rich, Southern elegance of Spinach Custard with Hollandaise Sauce from Savannah—a dish that combines velvety textures and bold flavors into an absolutely irresistible entrée or side. This recipe features creamy custards made with fresh spinach, eggs, and Parmesan cheese, baked to perfection in individual ramekins for a stunning presentation. The custards are bathed in a luxurious homemade Hollandaise sauce, infused with lemony brightness and a hint of cayenne for just the right amount of heat. Perfect for brunch, dinner parties, or a sophisticated weeknight treat, this dish is a show-stopping blend of comforting decadence and refined flair. Serve it with a crisp green salad or a slice of crusty bread to complete the experience. Keywords: spinach custard, Hollandaise sauce, Southern recipe, elegant side dish, baked custard recipe.
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Ingredients
- 340 grams Fresh spinach
- 4 large Eggs
- 240 milliliters Heavy cream
- 60 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Unsalted butter
- 3 large Egg yolks (for Hollandaise sauce)
- 2 tablespoons Lemon juice
- 0.25 teaspoon Cayenne pepper
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease four 6-ounce ramekins and set them aside.
Step 2
Wash the spinach thoroughly and remove any tough stems. Heat a large skillet over medium heat and cook the spinach until it’s wilted, about 3-4 minutes. Drain any excess liquid and chop the spinach finely.
Step 3
In a mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in the grated Parmesan cheese, salt, and black pepper. Add the chopped spinach and mix well.
Step 4
Divide the mixture evenly between the prepared ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Step 5
Bake the custards in the preheated oven for 35-40 minutes, or until the tops are set and a knife inserted in the center comes out clean.
Step 6
While the custards bake, prepare the Hollandaise sauce. Melt the butter in a small saucepan over low heat until it’s just melted, being careful not to let it brown.
Step 7
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (a double boiler) and whisk continuously until the mixture thickens slightly, about 2-3 minutes.
Step 8
Slowly drizzle the melted butter into the egg mixture while continuing to whisk constantly. Once all the butter is incorporated, the sauce should be thick and creamy. Add a pinch of cayenne pepper and adjust seasoning as needed with salt. Remove from heat and keep warm.
Step 9
To serve, gently run a knife around the edges of the ramekins to loosen the custards. Invert each onto a serving plate. Spoon a generous amount of Hollandaise sauce over the top of each custard.
Step 10
Garnish with additional Parmesan or a sprinkle of cayenne pepper if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (970.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1891.8 |
| Total Fat 166.7g | 0% |
| Saturated Fat 92.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1689mg | 0% |
| Sodium 4032.7mg | 0% |
| Total Carbohydrate 18.4g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 1.8g | |
| Protein 65.8g | 0% |
| Vitamin D 218IU | 0% |
| Calcium 1123.2mg | 0% |
| Iron 15.9mg | 0% |
| Potassium 398.1mg | 0% |
Source of Calories