Baked Caramelized Onion Egg Custard (Printable Version)
Lush custard layered with golden onions and cheese crumble, finished in a gentle water bath for exquisite texture.
# What You'll Need:
→ Custard Base
01 -
2 large eggs
02 -
120 millilitres whole milk or light cream
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
Pinch of ground nutmeg (optional)
→ Caramelized Onion
06 -
1 large yellow onion, thinly sliced
07 -
15 grams unsalted butter
08 -
Pinch of salt
→ Topping
09 -
30 grams crumbled sharp cheese (such as aged cheddar, Gruyère, or blue cheese)
# Steps To Follow:
01 -
Melt butter in a skillet over medium-low heat. Add sliced onions with a pinch of salt and cook slowly, stirring occasionally, for 20 to 25 minutes until golden brown and soft. Reserve off heat.
02 -
In a bowl, whisk eggs, milk, salt, pepper, and nutmeg until the mixture is smooth. Allow to stand for 5 minutes to dissipate bubbles and create a glassy surface.
03 -
Preheat oven to 160°C. Evenly divide caramelized onions between two heatproof ramekins (approximately 120 ml each). Gently pour egg mixture over onions, filling each ramekin three-quarters full. Distribute crumbled cheese evenly over the surface. Let ramekins rest for 5 minutes.
04 -
Set ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 25 to 30 minutes, or until the custard is set but the centre remains slightly wobbly.
05 -
Remove ramekins from the water bath and allow to cool for 5 minutes. Serve warm or at room temperature, optionally garnishing with fresh herbs.
# Notes and Tips:
01 -
Use room temperature eggs and milk for an exceptionally smooth custard texture.
02 -
Allowing the filled ramekins to rest prior to baking ensures an even, flat surface.
03 -
Custard should tremble slightly in the centre when done; avoid overbaking to preserve delicacy.