Italian Baked Spinach Custard with Parmesan and Nutmeg
A classic Italian sformato featuring wilted spinach enriched with butter, cream, and Parmigiano-Reggiano, then baked into elegant individual custards. The nutmeg adds warmth while the cheese provides savory depth. Perfect as a refined side dish for dinner parties or special occasions. These delicate molds unmold beautifully and can be served with the optional yellow tomato sauce for added sophistication.
Ingredients
- 30 ounces spinach, stemmed, washed and drained
- 4 tablespoons unsalted butter
- ½ teaspoon fine sea salt
- ¼ teaspoon nutmeg, fresh ground
- ½ cup heavy cream
- 4 eggs
- 1 cup Parmigiano-Reggiano cheese, gratedPecorino Romano1:1vegetarianeggs-free
sharper flavor
- ⅓ cup fresh bread crumbs
Instructions
- 1
Coat ramekins with butter spray and refrigerate
- 2
Preheat oven to 325°F
- 3
Wilt spinach in covered sauté pan in two batches for 3 minutes each
- 4
Drain spinach in colander and squeeze out excess water with wooden spoon
- 5
Melt butter in sauté pan and stir in spinach, salt, nutmeg, and cream
- 6
Cook mixture stirring frequently for 4 minutes until thickened
- 7
Transfer to bowl and cool for 10 minutes
- 8
Beat eggs with hand mixer until frothy in separate bowl
- 9
Stir cheese and bread crumbs into beaten eggs
- 10
Combine egg mixture with spinach mixture and blend well
- 11
Divide mixture between ramekins and place on baking sheet
- 12
Bake for 30 minutes until lightly browned on top
- 13
Remove from oven and invert onto serving dish, unmold and serve immediately
Tips
Squeeze spinach thoroughly to prevent watery custards that won't set properly
Cool spinach mixture before adding eggs to prevent them from scrambling
Run a knife around edges before unmolding to ensure clean release
Good to Know
Refrigerate unmolded custards up to 2 days, reheat gently in low oven
Can be assembled in ramekins and refrigerated up to 4 hours before baking
Serve immediately while warm for best texture and presentation
Common Mistakes
Don't skip squeezing spinach to avoid watery custards
Cool spinach mixture completely to prevent eggs from scrambling
Substitutions
FAQ
Can I make these in a single large dish instead?
Yes, use an 8-inch baking dish and increase baking time to 45-50 minutes until center is set and lightly browned.
What if my custards don't unmold cleanly?
Run a thin knife around the edges, let cool for 2-3 minutes, then tap gently while inverting onto serving plate.
How long will these keep in the refrigerator?
Store covered for up to 2 days. Reheat gently in a 300°F oven for 10-15 minutes before serving.