Baked Vegetable Custard With Crispy Bacon - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 170 c or (340 f).
Grease the ramakin dishes with margarine and put aside until needed.
Place the meat stock in a pan and bring to a boil.
Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
Transfer the vegetable mixture to a bowl and cool slightly.
Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
Divide the mixture into 6 ramakin dishes and seal with foil.
To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
When serving carefully loosen custard around sides with the point of a knife.
Turn out onto plates and garnish with halved bacon slices.