Parmesan Custards Recipes

Steps:

• Cook onion in butter, covered, in a 6- to 8-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add spinach and water and cook, covered, over moderately high heat, stirring occasionally, until just wilted, about 4 minutes. Drain in a large sieve set over a bowl, pressing on spinach. (Discard liquid.)
• Preheat oven to 350°F. Lightly oil springform pan.
• Whisk together eggs, milk, cheese, salt, pepper, and nutmeg in a large bowl, then stir in spinach.
• Spoon into springform pan, spreading evenly, and bake until custard is set and no longer wet in center, 50 to 55 minutes. Cool 10 minutes in pan on a rack, then run a sharp knife around edge to loosen and remove side of pan. Cut into 8 wedges and serve warm or at room temperature.

Steps:

• In a small saucepan, combine the cream with the milk, cheese, salt and pepper and cook over moderately high heat until bubbles appear around the edge. Remove from the heat, cover the pan and let the cream steep for 30 minutes. Preheat the oven to 250°. Pour the cream into a measuring cup and slowly whisk in the egg and yolk. Pour the custard into twelve 1-ounce ovenproof egg cups. Set the cups in a roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the cups. Transfer the pan to the oven and bake the custards for 1 hour, or until set. Remove the pan from the oven and let the custards cool in the water bath for 5 minutes. Remove the custards from the pan. Top them with gravlax and arugula and serve warm. Make Ahead The custards can be baked up to 4 hours ahead. Reheat in a water bath until heated through.