 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
A friend's mother made this for us last year. We have tweaked it and added other spices, as well as the water chestnuts and almonds. We[ have served to rave reviews many times since then. We use Vidalia onions when they are in season.] Ingredients:
6 large eggs |
2 cups heavy cream |
6 ounces shredded parmesan |
3 tablespoons all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon cayenne pepper |
1/8 teaspoon minced canned chipotle en adobo |
1/4 teaspoon granulated garlic |
1/2 cup unsalted butter, plus extra for greasing pan |
2 tablespoons vegetable oil |
7 medium-sized vidalia onions, thinly sliced |
1 (8-ounce) can sliced water chestnuts, drained |
1 cup slivered almonds |
Directions:
1. Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
2. In a large bowl, stir together the eggs, cream, and Parmesan. In a bowl, whisk together the flour, sugar, baking powder, cayenne, chipotle, and garlic. Stir the flour mixture into the egg mixture and set aside.
3. Heat the butter and oil in a large skillet over medium-low heat. Add the onions and cook, stirring, until caramelized, about 25 minutes. Add the water chestnuts and cook for another 5 minutes.
4. Stir the onion mixture into the egg mixture and spoon into the greased baking dish. Sprinkle with slivered almonds and bake until the pudding is set, about 30 minutes.
|
|