Savory Spinach-Gorgonzola Custards

Photo: Charles Walton; Styling: Cindy Manning Barr
These delicious custards combine spinach and gorgonzola for a savory treat.

Yield:

6 servings

Recipe from


Ingredients

1/2 cup frozen chopped spinach, thawed
1 tablespoon butter or margarine
1 tablespoon olive oil
2 large onions, cut in half and thinly sliced
2 teaspoons brown sugar
5 ounces crumbled Gorgonzola cheese (about 2/3 cup)*
3 large eggs
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
Garnish: crumbled Gorgonzola cheese

Preparation

Drain spinach well, pressing between paper towels to remove excess moisture; set aside.

Melt butter in a large skillet over medium heat; add oil and onion, and sauté 5 minutes. Stir in sugar, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored. Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6-ounce custard cups; sprinkle with cheese.

Whisk together eggs and next 4 ingredients until blended. Stir in spinach. Spoon evenly over cheese, and place custard cups in a 13- x 9-inch pan. Add hot water to pan to a depth of 1 inch.

Bake at 350° for 30 to 40 minutes or until almost set. Remove cups from pan. Let stand 10 minutes; unmold and top with reserved onion. Garnish, if desired.

*1 (4-ounce) package crumbled blue cheese may be substituted for 5 ounces Gorgonzola.

Note: Savory Spinach-Gorgonzola may be baked in a lightly greased 9-inch square baking dish.

Note:

December 1999