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Categories:
eggs heavy cream Parmesan all-purpose sugar baking powder cayenne pepper garlic unsalted butter vegetable oil Vidalia onions water chestnuts almonds
Viewed: 25 - Published at: 5 years agoIngredients
- 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
Method
- Preheat oven to 350 degrees F. Grease a 9 by 13-inch baking dish with butter.
- 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.
- 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.
- 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.
