Cheesy Asparagus Custard
300 grams asparagus, tough ends removed, cut into pieces
1 tablespoon butter
200 ml milk
200 ml cream
2 whole eggs
60 grams Gruyere or
Swiss cheese, grated
6 sprigs fresh thyme (leavesonly)
2 sprigs fresh rosemary (leaves only), rough chopped
1/4 teaspoon sea salt
Step 1: Preheat oven to 175ºC.
Step 2: Steam asparagus until tender.
Step 3: Toss warm asparagus with butter, mixing until butter melts.
Step 4: Puree asparagus/butter mixture with all of the rest of the ingredients until smooth.
Step 5: Pour mixture into 4 – 6 ramekins (depending on the size) and place ramekins into a baking pan with high sides.
Step 6: Fill the baking pan with water half way up the sides of the ramekins and cover pan with foil.
Step 7: Bake thirty to forty minutes until the custards are just set but a bit jiggly in the middle. Cool on a wire rack for twenty minutes. Serve in ramekins or spoon into Little Mashies pouches.
Cheese is excellent choice to provide your baby with “good” fats, protein and calcium. When you buy cheese try to get a good quality cheese that has been made the traditional way using cultures. And remember it doesn't have to always be cow milk cheese. There is a huge variety of cheeses available to use now from every different culture so take advantage of this and show your baby some different flavours from different animals.
If you wish to use Little Mashies to feed your bubba baby food whilst out and about (or just save money or have the convenience of a pouch), just go to my online store (click here). Use the coupon code FREESHIP for free shipping worldwide.