Savory Spinach-Gorgonzola Custards

This was a Grand Prize Winner from Southern Living, December 1999.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄2 cup frozen chopped spinach, thawed
• 1  tablespoon unsalted butter or 1  tablespoon unsalted margarine
• 1  tablespoon olive oil
• 2  large onions, cut in half and thinly sliced
• 2  teaspoons brown sugar or 2  teaspoons  Splenda brown sugar blend
• 5  ounces  crumbled gorgonzola (2/3 cups)
• 3  large eggs
• 1 1⁄2 cups half-and-half
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon  freshly grated nutmeg
• 1⁄8-1⁄4 teaspoon fresh ground black pepper
• 1  pinch crushed red pepper flakes (optional)

• Garnish

•  crumbled gorgonzola (optional)

Directions

1. Preheat oven to 350ºF.
2. Drain spinach well, pressing between paper towels to remove excess moisture; set aside.
3. Melt butter in a large skillet over med heat; add oil and onion, and sauté 5 minutes.
4. Stir in sugar or sugar substitute, and cook, stirring occasionally, 20 more minutes or until onion is caramel colored.
5. Reserve 1/4 cup onion; spoon remaining onion mixture evenly into 6 lightly greased 6 oz custard cups; sprinkle with cheese.
6. Whisk together eggs and next 5 ingredients until blended.
7. Stir in spinach.
8. Spoon evenly over cheese, and place custard cups in a 13x9" pan.
9. Add hot water to pan to a depth of 1"(Do so once the pan is in the oven).
10. Bake for 30-40 minutes or until almost set.
11. Remove cups from pan.
12. Let stand 10 minutes; unmold and top with reserved onion.
13. Garnish, if desired.
14. *Note: This can be baked in a lightly greased 9" square baking dish.