New This Month

Baked Brussels-Sprout Custards


You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.

  • Prep:
  • Total Time:
  • Yield: Makes 6 individual custards

Photography: chris court

Source: Martha Stewart Living, November 2014


  • 1 1/2 pounds brussels sprouts, trimmed and halved (about 6 cups)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 tablespoons coarsely grated Parmigiano-Reggiano
  • Pinch of freshly grated nutmeg
  • 1 1/2 cups finely grated Gruyere (about 4 ounces)


  1. Preheat oven to 425 degrees. On a rimmed baking sheet, toss brussels sprouts with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 12 minutes.

  2. Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.

  3. Divide brussels sprouts among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.

  4. Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

Reviews Add a comment

  • MS10861223
    26 NOV, 2014
    I made this with cauliflower the other day as a test run to see if I wanted to make it on Thanksgiving. It was great! We ate about half of it, then put the rest in the fridge. I heated it up in the toaster oven 2 days later and it was even better. For Thanksgiving I'm going to use Brussels sprouts and prepare it a day in advance, then reheat it right before dinner.