Savory Cheese Custards
|Yellow onion||1 Large|
|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|
|Jarlsberg cheese/Parmesan cheese||2 Ounce, finely shredded|
Bake onion at 400Â°F until tender when pierced with a fork (about 1/2 hours).
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 325Â°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.