The extraordinary response to this very simple dish was my first cue to write this article. Having grown up on the standard packaged custard, which was always served along with the dutiful grapes and apple at home, I was surprised to find that the whole world does not eat custard like that. Actual custard is mixture of eggs and milk which can be served at varying consistency. And the real good news for me was that it can be cooked with any flavor, not just sweet. Just the thought made my brain go into an overdrive. I decided to start simple and went for garlic-cheese custard. This one turned out to be quite brilliant and personally I found it especially great for breakfasts.
Custard is usually cooked in a double boiler or heated very gently in a saucepan on a stove and can also be steamed, baked in the oven or even cooked in a pressure cooker. I went for the baked custard, which is cooked in a water bath.
Preheat the oven to 200 deg Celsius
In a saucepan bring the milk to boil.
Add the chopped garlic cloves, chilli flakes, salt and chopped pieces of cheese.
Cook for 2-3 minutes and then turn off the gas.
Cool the mix.
In a separate bowl whisk the eggs.
Combine slowly with the milk mixture.
Oil a pan and pour the mix into it.
Place this pan in a bigger dish and pour hot water in the dish. Make sure the water level reaches the level of the milk mixture inside the pan.
Place the dish in the oven and bake for 40 minutes.
For the Caramelized Onions
Sautee the chopped onions in a pan for 3-4 minutes till they soften.
Put a spoonful of sugar and a teaspoon of red wine vinegar into the pan.
Cook for a minute.
Serve alongside the custard.