|Frozen chopped broccoli||10 Ounce, thawed and squeezed dry (1 Package)|
|Onion||1 Small, minced|
|All purpose flour||2 Tablespoon|
|Half and half||2 Cup (32 tbs)|
|Bouillon||1 1⁄2 Ounce (1 Envelope Chicken Flavor)|
|Boiling water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Finely chop broccoli; set aside.
2. Preheat oven to 350°F. In 1-quart saucepan over medium heat, in hot butter or margarine, cook onion until tender, stirring occasionally. Stir in flour until blended; cook 1 minute, stirring frequently. Gradually stir in 1 cup half-and-half; cook, stirring, until mixture thickens slightly. Remove saucepan from heat.
3. Grease six 6-ounce custard cups. In medium-sized bowl, mix eggs, bouillon, salt, and remaining half-and-half. Stir in onion mixture and broccoli. Ladle egg mixture into custard cups; set cups in 13" by 9" baking pan; place pan on oven rack. Pour boiling water in pan to come halfway up sides of cups. Bake 35 minutes or until knife inserted in center of mixture comes out clean.