Bahamian Cauliflower Custard

As we move our way around the globe, I realize that processes are almost universal. In this case, you beat the egg, you mix it with milk/cream, and you bake it till firm. The Italians call it a frittata; the French put a crust around it and call it quiche; the Bahamians use less egg and more cream and call it custard.

I still had some romanesco leftover and figured that was close enough to cauliflower to make it quasi-authentic. But since it didn't fill up my baking dish, I added some parboiled red potatoes to the dish. What I liked about this version was the addition of nutmeg and garlic to the beaten egg. Delicious!

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Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

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Quick Pickled Red Onions and Radishes

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Culinary Adventures with Camilla

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