Serves: 4
Total Calories: 281
1 In a bowl, combine the cream, milk, sage, and rosemary. Cover and refrigerate 2 hours up to overnight.
2 Melt the butter in a small skillet over medium heat. Add the onion and cook until tender, about 5 minutes.
3 Place a rack in the center of the oven. Preheat the oven to 350°F. Butter four 6-ounce custard cups.
4 In a large bowl, beat the eggs until well blended. Pour the cream mixture through a fine-mesh strainer into the eggs. Stir in the onion, cheese, nutmeg, salt, and pepper. Pour mixture into the prepared cups.
5 Place a roasting pan in the oven. Pour 1/2 inch hot water into the pan. Place the custard cups in the pan. Bake for 55 minutes or until the tops are lightly golden and the custards are just set. Remove the custards from the pan and let stand 15 minutes.
6 Run a small knife around the inside of the cups and invert them onto serving plates. Serve warm.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Parmesan Custards recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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