Savory Spinach-Gorgonzola Custards |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This was a Grand Prize Winner from Southern Living, December 1999. Ingredients:
1/2 cup frozen chopped spinach, thawed |
1 tablespoon unsalted butter or 1 tablespoon unsalted margarine |
1 tablespoon olive oil |
2 large onions, cut in half and thinly sliced |
2 teaspoons brown sugar or 2 teaspoons splenda brown sugar blend |
5 ounces crumbled gorgonzola (2/3 cups) |
3 large eggs |
1 1/2 cups half-and-half |
1/4 teaspoon salt |
1/4 teaspoon freshly grated nutmeg |
1/8-1/4 teaspoon fresh ground black pepper |
1 pinch crushed red pepper flakes (optional) |
crumbled gorgonzola (optional) |
Directions:
1. Preheat oven to 350ºF.
2. Drain spinach well, pressing between paper towels to remove excess moisture; set aside.
3. Melt butter in a large skillet over med heat; add oil and onion, and sauté 5 minutes.
4. Stir in sugar or sugar substitute, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored.
5. Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6 oz custard cups; sprinkle with cheese.
6. Whisk together eggs and next 5 ingredients until blended.
7. Stir in spinach.
8. Spoon evenly over cheese, and place custard cups in a 13x9 pan.
9. Add hot water to pan to a depth of 1 (Do so once the pan is in the oven).
10. Bake for 30-40 minutes or until almost set.
11. Remove cups from pan.
12. Let stand 10 minutes; unmold and top with reserved onion.
13. Garnish, if desired.
14. *Note: This can be baked in a lightly greased 9 square baking dish.
|
|