New This Month

Baked Brussels-Sprout Custards

Recipe photo courtesy of Chris Court

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

Source: Martha Stewart Living, November 2014
Total Time Prep Yield

Ingredients

Directions

Similar Recipes

Reviews

5
4
3
2
1
24
How would you rate this recipe?
24
  • 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.
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes