Baking season brings cozy flavors, and fall shines with a star dish: custards. This versatile and nourishing option fits into any diet, adding vegetables in a tasty way. They come together quickly and can easily become the centerpiece for lunch or dinner when needed. The real magic is their adaptability, offering versions that surprise with every spoonful. If traditional creams are already familiar, these homemade varieties are simple to make and dependable allies from Monday through Sunday. Ready to treat yourself? Enjoy the possibilities.
1. Avocado cream
Avocado cream. Shutterstock.
- 1 ripe avocado
- 1 zucchini
- half onion
- 1 plain Greek yogurt
- 250 ml chicken broth
- extra virgin olive oil
- Salt
- Pepper
If avocado is a favorite, this easy, homemade cream is the perfect excuse to enjoy a little more of it. Peel and finely dice the onion and zucchini, then sauté with a pinch of salt and pepper until translucent. Add 250 ml of chicken broth and simmer about five minutes. Next, halve and scoop the avocado, tearing the flesh into pieces. Combine everything in a blender with the Greek yogurt, lemon juice, and a drizzle of olive oil, then blend until smooth. A bright, creamy finish—delicious and simple.
2. Mushroom cream
Mushroom cream. Shutterstock.
- 400 g mixed mushrooms (or 1 pack frozen)
- half onion
- 1 tablespoon flour
- 100 ml liquid cream or evaporated milk
- Half a liter of vegetable or chicken broth
- olive oil
- salt and pepper
- 1 tablespoon butter
The onion is chopped and sautéed until it takes on color. Mushrooms join the pan with a pinch of salt, browning nicely. Pour in the broth and cook about ten minutes. Butter and flour are stirred in a separate pan until golden, then a ladle of broth is added to create a smooth paste. Add the cream, mix well, and pass through a sieve to achieve extra silkiness. Finish by serving with chopped mushrooms on top. The result is a richly flavorful cream—worthy of the best comforts.
3. Beetroot cream
Beetroot cream. Shutterstock.
- Cooked beets 300 g
- Vegetable broth 400 ml
- Liquid cream 100 ml
Beets are the star here. Chop the beets and blend them with vegetable juice. Then add the liquid cream and blend once more. Pour in the remaining broth and blend until velvety. The final texture is smooth and glossy, inviting one more spoonful. This puree pairs beautifully with a drizzle of olive oil and a touch of pepper for a balanced, earthy finish.