Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

If you normally toss the stalks of your broccoli, this recipe is for you. It provides a great presentation and helps reduce your waste and grocery bill.


Recipe Summary test

20 mins
56 mins
1 hr 16 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 275 degrees F (135 degrees C).

  • Separate florets from broccoli stalks. Remove the outer layer of the broccoli stalks using a vegetable peeler or sharp knife, leaving the soft interior of the stalk.

  • Bring a 1-quart saucepan of salted water to a boil. Cook florets in the boiling water until tender, about 6 minutes. Transfer florets to a bowl of ice water, reserving the boiled water in the saucepan; drain and place florets in a bowl, reserving the ice water.

  • Place the broccoli stalks in the reserved boiled water in the saucepan and cook over medium heat until tender, about 10 minutes. Transfer stalks to the reserved ice water; drain.

  • Place broccoli stalks and about 2/3 of the florets in a food processor; process until smooth.

  • Beat heavy cream, eggs, egg yolk, pepper, and salt together in a bowl until smooth; add to food processor with broccoli mixture and process until well combined.

  • Melt 1 tablespoon butter in a saucepan over medium heat; pour into six 4-ounce ramekins and spread butter around until evenly coated.

  • Place ramekins in a baking dish. Pour broccoli mixture into each ramekin. Fill baking dish with hot water until it comes halfway up the sides of the ramekins. Cover the ramekins with a sheet of parchment paper.

  • Bake in the preheated oven until custard is set, about 30 minutes.

  • Melt 1 1/2 tablespoons butter in a skillet over medium heat; cook and stir shallots until fragrant, about 1 minute. Add vegetable broth; cook and stir until sauce is slightly reduced, 2 to 3 minutes more.

  • Melt remaining 1 1/2 teaspoons butter in a separate skillet over medium heat; cook and stir remaining broccoli florets until lightly browned, 2 to 3 minutes.

  • Place a plate over each ramekin and flip; remove ramekin to release custard onto plate, using a knife if needed. Spoon shallot sauce over each custard and top with florets.

Cook's Note:

Beef broth or veal broth can be used in place of the vegetable broth.

Nutrition Facts

298 calories; protein 9.2g; carbohydrates 17g; fat 23.6g; cholesterol 165.7mg; sodium 221.1mg. Full Nutrition