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Savoury custard with tenderstem

A rich, creamy, beautifully savoury broccoli custard with Tenderstem sautéed in lemon butter and Lincolnshire Poacher cheese.
Servings: 4

Ingredients

  • 200 g Tenderstem broccoli
  • 2 eggs
  • 3 egg yolks
  • 250 g double cream
  • 250 g milk
  • large handful of fresh basil leaves
  • 1/2 tsp salt or to taste
  • freshly ground black pepper to taste
  • 80 g Lincolnshire Poacher or cheese of your choice grated

Instructions

  • Heat a large, heavy frying pan until hot, then add the broccoli spears. Cover and steam for 1-2 minutes. Remove the lid, turn the spears and cover again, cooking until just tender.
  • Line the bottom of a large oven-proof dish (about 30cm round/square) with the broccoli.
  • Blend all other ingredients except the cheese with a hand blender.
  • Sprinkle the cheese over the broccoli and pour over the custard. Carefully transfer to the oven and bake, turning regularly so it bakes evenly, until the centre is just set - it should still have plenty of jiggle when you shake it gently - as it will firm up further as it cools. If you overcook it, it will still taste delicious! More like a quiche, it just won't have quite the same creamy, custardy ooze as if it's perfectly cooked.