Classed up snack: Onion and bacon custard "dip"

Onion custard with bacon "dip"
Makes four 6 ounce servings


2 whole eggs
2 egg yolks
2 cups heavy whipping cream
1 cup onion, grated
4 strips bacon
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper


1. Preheat oven to 325 degrees. Have four 6 ounce crocks or ramekins placed in a water bath in a cake pan.


2. Cook the bacon strips until crispy and set aside to cool.


3. Whisk together whole eggs, egg yolks and sugar and set aside. In a small sauce pot combine heavy cream, grated onions, nutmeg, cayenne pepper, salt and pepper. Cook over medium low heat for about 20 minutes. Strain out the onions, reserving the cream.


4. Using a ladle, temper the egg mixture by adding a little of the hot cream at a time and whisking well in between. After all the cream is incorporated ladle into ramekins or crocks, filling about 3/4 full.


5. Chop the crispy bacon into bits and sprinkle a little into each ramekin.


6. Cover pan with foil and cook 35-40 minutes until custard is set and middles no longer jiggle. Remove each ramekin from the water bath when cool enough to handle.


7. Serve warm, room temperature or chilled with potato chips.

Potato chips and onion dip — in my world this is the perfect snack. The crispy, salty chips combined with cool, creamy, zingy onion dip has made my taste buds dance ever since I was a kid.

As I grew up and my palate became a little more experienced I've found that the store-bought onion dips just don't cut it anymore. Sure, I've been known to mix sour cream with some chopped scallions for a quick fix, but I knew there had to be a better solution.

What I've come up with here, in my humble opinion, is a chips and dip lovers' dream come true. It's a sophisticated tribute to my favorite snack, and with the addition of bacon, it's over the top. Basically, it's a custard base: onion dip meets creme brulee (without the sugar).

This savory onion and bacon custard can be served warm, room temperature or cold.

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