Medium

Savoury blue cheese custard with balsamic pearl onions

Name: Savoury blue cheese custard with balsamic pearl onions
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 200 g Blue cheese (microbial rennet for vegetarian option); 300 ml Milk; 150 ml Cream; 120 g Egg yolk (about 6 yolks); 20 g Sugar (for the crust); 240 g Pearl onions (peeled); 20 g Butter; 100 ml Balsamic vinegar; 12 g Brown sugar; 3 g Parsley

Total time1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h

Preparation and possible waiting: 20 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg yolk. Milk: Ingredient to check: Blue cheese, Milk, Cream, Butter. Sulphites: check label: Ingredient to check: Balsamic vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Oven-set blue cheese custard with a thin caramelised sugar crust and balsamic pearl onions.

Jump to steps

20 minpreparation and possible waiting

1 hcooking

4servings

2.166 kcalwhole recipe

541 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 20 min Preparation and possible waiting 20 min · Cooking 1 h

Preparation and possible waiting: 20 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 1 to 2 hours Home-style

Allergens

View full classification 22 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

Starter

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenSaucepan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in calcium

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Heat the milk and cream without boiling. Remove from the heat and dissolve the blue cheese.
Cool for 10 minutes. Whisk the egg yolks and gradually add the mixture, stirring continuously.
Divide between four shallow dishes of about 250 ml. Place in a tray with hot water halfway up their sides.
Preheat the oven to 140°C. Bake at 140 °C for 35–45 minutes until the centre reaches 71 °C and is set with a slight wobble. Allow to cool slightly.
Meanwhile, brown the pearl onions in the butter for 5 minutes. Add the brown sugar, balsamic vinegar and 100 ml water.
Cover and simmer for 30 minutes, then uncover and reduce for 5–10 minutes until tender and glossy.
Scatter the sugar over the custards and briefly caramelise under a very hot grill, watching constantly. Serve with the onions and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.