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Savory Cheese Custards

Global.Potpourri's picture
The savory cheese custards are baked with milk and eggs. Flavored with mustard and worcestershire sauce, the savory cheese custards may be served as a side in meals or between the courses. Baked and served hot or cold, the savory cheese custard make an interesting and appetizing addition to any meal.
  Yellow onion 1 Large
  Salt 1⁄4 Teaspoon
  Poppy seed 1 1⁄2 Teaspoon
  Instant nonfat dry milk 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Worcestershire sauce 2 Teaspoon
  Dijon mustard 2 Teaspoon
  Eggs 2
  Jarlsberg cheese/Parmesan cheese 2 Ounce, finely shredded

Bake onion at 400°F until tender when pierced with a fork (about 1/2 hours).
Let cool.
Peel onion and chop finely (about 1 1/2 cups).
Mix onion with 1/4 teaspoon salt and the poppy seed; spoon mixture into the bottom of 4 ramekins or custard cups.
Process dry-milk solids, water, worcestershire sauce, mustard, 1/4 teaspoon salt, and eggs in a food processor or blender until very smooth.
Pour mixture into ramekins; sprinkle cheese over mixture.
Place ramekins in a shallow baking pan; pour 1 inch boiling water into pan.
Bake at 325°F 30 to 40 minutes, or until custard is set and a knife inserted between center and edge comes out clean.
Serve warm, or refrigerate and serve cold.

Recipe Summary

Side Dish

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