Share and Enjoy
Before you start googling “Sformato” I’ll save you the trouble. It’s an Italian custard, similar to a French soufflé but not nearly as airy. They can be sweet, but most often are savory as I’ve done here. And although they are commonly done in a ring mold, I find the individual ramekins work better. Many recipes call for milk thickened with a roux, but by using the heavy cream that step can be omitted, albeit with more fat. This is such an easy recipe and will even win over your non broccoli loving family members. (See Linda? You liked it!) If you really don’t like broccoli, asparagus will work just as well. Enjoy!
I started by chopping 1 pound of broccoli crowns. The stems were cut small and the florets were cut larger. I filled a large pot with salted water and brought it to a boil, then added the broccoli and cooked it for 2 minutes. I poured it through a strainer, then let it cool on a plate. After it had cooled, I chopped the florets into smaller pieces. I find if you cut the florets too small before boiling, they tend to break apart in the water.
I chopped 1 tablespoon each of chives and Italian parsley.
I buttered the inside of four 1 cup (8 ounce) ramekins and then coated the inside with fresh bread crumbs. I whirled the bottom of a slightly stale hamburger bun in the food processor to make the crumbs; but of course any slice of bread will work.
In a large bowl I beat 4 eggs then whisked in 3/4 cup + 2 tablespoons heavy cream, 1/4 cup packed freshly grated romano cheese, the chives and parsley,2 large pinches of kosher salt and 1/4 teaspoon white pepper. After it was combined, I stirred in the broccoli.
I combined 1 tablespoon each of bread crumbs and grated romano in a small bowl. I divided the broccoli custard amongst the 4 ramekins then sprinkled the tops with the crumb/romano mixture. I placed the ramekins on a sheet pan and baked them in a preheated 375 degree oven for about 35 minutes.
And this is the result. Even if you hate broccoli, you’ve got to admit these look good. If you want to unmold them, simply run a knife around the edge and they’ll pop right out. Enjoy!
- 1 pound broccoli crowns (florets roughly cut and stems cut into bites)
- 2 tablespoons butter
- 1 slice of bread whirled into bread crumbs
- 4 eggs beaten
- ¾ cup + 2 tablespoons heavy cream
- 1 tablespoon chopped chives
- 1 tablespoon chopped Italian parsley
- ¼ cup + 1 tablespoon packed fresh grated romano or parmesan cheese divided
- ¼ teaspoon ground white pepper(can sub black pepper)
- 2 large pinches of kosher salt
- Bring a pot of salted water to a boil. Cook the broccoli for 2 minutes, then drain in a colander and let cool on a plate. When the broccoli has cooled, cut the florets into small bites.
- Grease the inside of four 1 cup (8 ounce) ramekins with the butter then coat the insides with a couple teaspoons of bread crumbs pouring off the excess.
- In a large bowl whisk together the beaten eggs, cream, ¼ cup romano, chives, parsley, pepper and salt. Stir in the cooked broccoli and then divide the mixture amongst the four ramekins. Combine 1 tablespoon grated romano with 1 tablespoon bread crumbs and sprinkle this over the tops.
- Bake in a preheated 375 degree oven for 35 minutes until the tops are lightly browned.