Plant It Forward

Malabar Spinach Pudding

Malabar Spinach Pudding


  • 1 qt. Spinach – ripped or roughly chopped
  • 1 cup minced Onion
  • ¼ cup minced Garlic
  • ¼ cup minced Chinese Chives
  • 6-8 each Egg yolks - Use healthy very firm egg yolks. Runny or loose yolks will compromise the
  • custard
  • 1 ½ cups whole Milk
  • 7-8 Tbs. Salt


  1. Sautee your onion and garlic until they become soft. Add the spinach and chives. Cook for about 5 to 8 minutes on medium heat. Season with salt. With a handheld blender, or stationary blender, blend the sautéed veggies into a liquid.
  2. With a fine mesh sleeve strain the liquid and discard the solids.
  3. Tempure the eggs into the warm spinach liquid along with the milk. Pour the mixture into ramekins of your choice. Smaller ones will cook faster and more evenly.
  4. Place the ramekins in a casserole or hotel pan. Put the pan with the ramekins inside in a 325-degree pre heated oven. Pour water a little over half way up the side of the ramekins. Close the oven and cook for about 30 minutes.
  5. To check to see if the puddings are cooked fully take a ramekin out of the oven and place it on a solid surface. Gently shake the ramekin. If it is still “watery” or loose continue to cook. It should not “giggle” at all when it is fully cooked. Cool them in the fridge out of the water bath they were cooked in. Using a paring knife, run the knife on the inside of the ramekin. Flip onto a plate. You should have a “creamed spinach mold” in essence.