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Spring Onion Custard with crispy bacon

I have been eyeing the spring onions at Full Circle Farm for weeks. They almost sparkle under the morning sun with the damp earth still. I asked a couple of times, and we always had just enough for the CSA shares. Oh well.

A couple days ago, Michael was rinsing them off at the packing shed after the morning harvest. “For CSA again, huh?” I asked without any expectation. “No … these are for farm stand actually.”

We have extra for the farm stand now?! In that case …

I actually had never made anything with spring onions. But hey, I am an ingredient-driven kind of cook. Vaguely remember somewhere in time, I had an onion custard. So here we are. The crispy bacon adds texture contrast and a little bit of piggy never hurts anybody.

Spring onions

Adapted from Jacques Pépin Celebrates. Makes 4.

  • A bunch of spring onions from Full Circle Farm (4~5 roots), thinly sliced, 90% whites. I reserved the green tops to make risotto
  • 1 tbsp butter plus more to coat the ramekins
  • 1 clove of garlic, chopped fine
  • 1/3 cup water
  • 1/3 cup organic heavy cream
  • 2 pasture eggs from Full Circle Farm
  • Salt and pepper


  1. Preheat the oven to 325F.
  2. Sautee onions in butter until nice and soft, ~10 minutes. Add garlic, water and cover to cook over low heat for 5 minutes more. Uncover, and cook till almost all water has evaporated. Add onion mixture, heavy cream, eggs to an immersion blender. Process until smooth. Salt and pepper to taste.
  3. Generously butter 4 ramekins with softened butter. Divide custard mixture evenly.
  4. Prepare the water-bath. Place the molds in a roasting/baking pan and fill it with hot water. The water should come up to ~2/3 of the way up the ramekin molds. Bake in the oven for 38-40 minutes until well-set.


Getting them out intact is a little tricky. Good luck.


One Comment

  1. This is fabulous Shalese! Bacon and onion go together like…Well, bacon and onion!

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