Colorful egg custard

Ingredients for 4 servings:

• 4 eggs
• 160 g cream
• 1 bunch parsley, flat
• ½ bell pepper(s), red
• Salt and pepper, white from the mill

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Red egg custard: Place the bell pepper skin-side up under the grill until the skin blisters, cover with a damp kitchen towel, then peel off the skin and roughly chop. Mix the bell pepper with 2 eggs and 80g cream, salt, and pepper, then place in a buttered mug. Poach in a bain-marie (lid on) for about 40 minutes. Turn out, slice, and cut out shapes using a cookie cutter, or cut into cubes. Green egg custard: Pick the parsley and add the leaves to a pot of boiling water. Cook until the leaves can be easily crushed between two fingers (about 5 minutes), drain, refresh briefly, and squeeze dry. Mix the parsley, the remaining eggs, cream, and spices. Continue as for the red egg custard.