Savory Custard Recipes For Breakfast, Lunch & Dinner
 [1] Parmesan quiche with arugula salad: as a light lunch or a first course for dinner. Here’s the recipe (photo © The Secret Menu). |
Custard is one of our favorite dishes: a symphony of cream, eggs and flavorings. Most people consider custard to be sweet—a dessert that ranges from good old American chocolate pudding to crème brûlée, crème caramel, flan and others (see all the types of custard in our delectable Custard Glossary). The same mixture of cream and eggs that forms the base of sweet custard replaces the sugar with savory inclusions to become a delicious savory custard that can be eaten at breakfast, lunch and dinner. From a lunch dish with a salad, to a first course or side at a fine dinner, savory custards deliver a lot of bang—especially since most people haven’t yet had them. Well, not exactly: Many people have had savory custard in the form of quiche, a variation that’s baked in a pie shell. But today’s focus is on savory custard made in individual ramekins. |
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While you can make them in casserole dishes, individual portions look so much better than the same recipe scooped from a casserole and plopped on a plate. (Of course, you can neatly slice it from a casserole and place it on the plate like a slice of pie, but we still prefer ramekins.) Since we’re getting to the end of corn season, here’s your opportunity to start your adventures in savory custard with corn custard. If you didn’t see it a few weeks ago, here’s a rerun of our corn custard recipe. If your Labor Day fare is more elegant than hot dogs and hamburgers, you can make it. |
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SAVORY CUSTARD RECIPES Bread pudding is a sweet or savory dish bound with custard. Put this recipe on your “to be tried” calendar: a mushroom bread pudding. You can serve it as the dressing with turkey. |
 [2] Special occasion savory custard, with sauced with foie gras cream. Although it’s fancier to unmold the custard, you can serve it in the ramekin (photo © James Beard Foundation). |
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