MEXICAN, Side, Sides
for the sweet onion custard
1 tablespoon butter, softened
1 tablespoon olive oil
1 large sweet onion, finely chopped
1 cup heavy cream
4 egg yolks
1 whole egg
Salt and pepper to taste
salsa Fresca
1/2 cup diced tomatoes
2 tablespoons diced sweet or yellow onion
1 teaspoon finally chopped Serano chili
1 teaspoon olive oil
1 teaspoon fresh lime juice
Salt and freshly ground pepper to taste the compared to the exterior of the vehicles going to the sickness of the glass you’re left with very little passenger space
To prepare the custard preheat oven to 325° brush the insides of four individual half cup ramekins with softened butter. Put the prepared ramekins in a baking dish
In a medium skillet heat the olive oil over medium heat, add the onions and cook, stirring occasionally, until soft and translucent but not browned about 10 minutes. add the cream, raise the heat, and bring to a boil. Remove from the heat and allow to cool slightly, put the cream onion mixture into a blender and purée until smooth. Add the egg yolks and the whole egg and purée just until mixed. Salt and pepper to taste. Pour into the prepared ramekins. Fill the baking dish with just enough hot water to come halfway up the sides of the ramekins; bake in the oven until no ripples form when you jiggle them back-and-forth about 25 to 30 minutes.
To prepare the salsa Fresca. In a medium bowl mix all the salsa ingredients together, allow to sit for about 30 minutes so the flavors can blend.
To assemble run a knife around the inside of each ramekin and unmold the custard’s onto a plate. Spoon the salsa around each custard and serve immediately