Parmesan CustardskadesmaThis is wonderful for brunch served with mushroom sauted in butter.or spinach, or cherry tomatoes. Just saute and serve any of these in butter it tastes great.
In a bowl combine 1 cup cream,1/4 cup milk,2 sage leaves,and a 2-3 inch sprig of young rosemary. refirigerate 3 hours to over night. Melt 2 tab. butter in small skillet over med heat add 1/4 cup diced onion,til tender. preheat oven to 325 butter 4-6oz. custard cups. In large bowl beat 2 large eggs,blend well, pour over the cream mixture through a fine mesh strainer into eggs, stir in the onion, 2 tab. parm,pinch of nutmeg,add some salt and pepper Pour this mixture into the buttered custard cups. Put a roasting pan in the ovenpour in 1/2 inch hot water, place custard cups in the roasting pan. Bake 55 min. or til tops are lightly golden and custards set. Remove custards from pan let stand 15-20 min.Run knife round the inside of the cups and invert them onto a pretty serving plate. Serve warm with your choice of veggies sauteed in butter cascading over the top.