CREME CARAMEL OF SPINACH, HAM AND EGGS

INGREDIENTS:

1 bundle of frozen spinach of 400 grms or 600 grms of espincas fresh airs

6 eggs

100 grams of sweet ham

2 dl. of cream (cream)

Pepper, nutmeg, Go out 25 grams of butter

1 spoonful to the cornstarch evenness

PREPARATION:

1st to Boil 3 eggs, during 15 minutes in water boiling.

2nd When they are cold, to peel them, and to cut them in tracks and to reserve them.

3rd to Cut the ham to small pieces. To reserve

4th to Boil the spinach, during the time that says the packing, or 8 minutes if they are fresh. To reserve.

5th to Place in a mixer, the cooked and drained spinach, together with 3 remaining eggs, the cream, the flour spoonful to the rás, the salt, the pepper, and the nutmeg.

6th to Beat everything up to obtaining a homogeneous cream.

7th to Smear a mold to do creme caramels with a little of butter, to overturn 1/3 departs from the spinach cream

8th to Place superficially the egg trozeado.

9th to Overturn another third part of cream of spinach

10th to Place the ham trozitos.

11th to Complete with the rest of the cream of spinach

12th to Fall superficially with a teaspoonful of ruined butter.

13th to Cook to soft stove approximately 40 minutes.

14th to Withdraw of the stove when you see, that puncturing it the knife goes out dry. To withdraw. To allow to Cool.

15th to Overturn on an olato or round source, and to decorate to taste. You can adorn it with trozitos with different vegetables, or tomatoes cut in gajitos or tomatoes cherrys, with mozzarella that comes in little bolls and flavor it with Oil, Salt and Aceto Balsámico