Make two side dishes from a bunch of broccoli. The next time you prepare broccoli, save the stems to use in this recipe. Peel and chop, then sauté the stems in butter until tender.
1 tsp butter
1 small onion, minced
2 cup chopped broccoli, thawed
1 cup half-and-half
1/2 tsp salt
1/8 tsp ground nutmeg
1/8 tsp pepper
1/4 cup grated Parmesan cheese
Preheat oven to 325°F. Grease 4 small baking cups. Heat butter in a large skillet over medium-high heat. Add onion; cook until tender, about 5 minutes.
Drain broccoli and pat dry. Place in a medium bowl. Heat half-and-half almost to boiling. Add half-and-half, onion, salt, nutmeg, pepper and Parmesan to broccoli; mix well.
Add eggs to broccoli mixture; mix with a fork until smooth. Pour into prepared baking cups. Place cups in a baking dish.
Pour enough water into dish to cover cups halfway. Bake until custard is barely set, about 35 minutes. Let cool; run a knife around each cup to loosen timbale. Invert to serve.
Use a spouted tea kettle to fill a water bath quickly. First, place the dish with the baking cups on the middle rack of the oven. Then use the kettle to fill the dish halfway with water.