Savoury Custard Recipe


  • 1 oz butter
  • 2 medium leeks (washed and sliced)
  • 4 oz small mushrooms (quartered – stem left in)
  • 1 small red pepper (de-pithed and finely chopped)
  • 2 oz cooked short grain rice
  • ¾ pint full or semi skimmed milk
  • 2 medium eggs (lightly beaten)
  • ½ teaspoon dry mustard
  • 1 teaspoon Worcester sauce
  • 1 tablespoon mayonnaise
  • 4 oz grated mature cheddar
  • 2 tablespoons fresh parsley – finely chopped
  • 1 teaspoon paprika


  1. Melt the butter in a frying pan and add the leeks, mushrooms and red pepper. Lightly fry for 4 or 5 minutes until the leeks are soft.
  2. Remove from heat and stir in the cooked rice and transfer the mixture to a lightly greased deap ovenproof dish.
  3. Put the milk in a saucepan and bring almost to the boil. Remove from ring and whisk in the eggs, mustard, Worcester sauce, mayonnaise, cheese and parsley.
  4. Pour the milk mixture over the leeks etc. and sprinkle with paprika.
  5. Put into a pre-heated oven at Gas Mark 4 (180°C/350°F) for about 30 minutes until the custard is firm.

Serves 4 – Great with some wholemeal rolls and a green salad. Alternatively, a steamed green veg like french beans.

Posted in All Recipes, Bean, Pulses and Rice Recipes, Vegetarian Recipes

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