“Great as a dessert or a savory side dish. From ChowMama blog.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Use 1 tbsp butter to lightly grease 4 ramekins.
  2. In a saute pan over medium flame, melt 4 tbsp butter. Add onions and saute until they caramelize and turn golden brown. Cool and transfer to a blender or food processor and puree.
  3. In a medium bowl, beat the eggs. Then add the cream, salt, baking powder, nutmeg, and flour and mix well.
  4. Mix the onion mixture into the cream mixture.
  5. Pour into individual ramekins (about half full). Place ramekins in a roasting pan. Cover the ramekins with foil. Fill the roasting pan with water until the water reaches about half way up the side of the ramekin. Place roasting pan in the oven and bake for about 25 minutes until the pudding is set.
  6. Remove ramekins from the roasting pan to remove from the oven and let the water in the roasting pan cool before trying to remove. I’ve made the mistake of trying to remove the ramekins IN the roasting pan—let’s just say the water is very very hot.

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