- 50g Bread and pastry Mix
- 10g egg substitute
- 150ml water
- 1 courgette (250 g)
- Salt and pepper
- Cut the courgette into pieces and boil for 10 minutes in salted water. When tender, drain it and purée it in a blender.
- Add the Mix, egg substitute, salt and pepper and moisten with water to obtain a batter of a consistency similar to that of pancake batter.
- Transfer to greased ramekins and bake for 25 minutes at 150°C (gas mark 5).
Tip: this custard can be made with bell pepper, artichoke, ratatouille etc.