Finnish Cauliflower Custard

“Cauliflower is a favorite in Finland. This is from Florence Schwartz's "Vegetable Cooking of All Nations" (a discarded library book full of recipe gems that I bought about 25 years ago at a library book sale for 50 cents :)”
1hr 10mins

Ingredients Nutrition


  1. Preheat the oven to 350°F.
  2. Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
  3. Reduce heat and simmer until cauliflower is just tender-crisp; drain.
  4. Butter a 1-1/2 quart casserole and arrange the flowerets in it.
  5. In a small saucepan melt the butter.
  6. Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
  7. Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
  8. Pour mixture over the cauliflower.
  9. In a mixing bowl, beat the eggs.
  10. Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
  11. Pour over the creamed cauliflower in the casserole.
  12. Bake for 30-35 minutes or until the custard is set.
  13. Serve hot.

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