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 time80 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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

20 minprep

60 mincooking

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: 80 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Vegetarian Starter 1 to 2 hours Home-style

Gluten-free and 6 more Indicative dietary requirements

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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 protein

Total time

1 to 2 hours

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

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Blue cheese microbial rennet for vegetarian option 200 g
Milk 300 ml
Cream 150 ml
Egg yolk about 6 yolks 120 g
Sugar for the crust 20 g
Pearl onions peeled 240 g
Butter 20 g
Balsamic vinegar 100 ml
Brown sugar 12 g
Parsley 3 g

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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. 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.