For the caramelized onions:
2 large South Carolina sweet onions (approximately 2 1/2 lbs.)
4 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
For the custard:
2 goose eggs or 4 chicken eggs + 2 yolks (approximately 1 full cup)
2 cups heavy cream
1/2 tsp. fresh grated nutmeg
1/4 tsp. kosher salt
For the caramelized onions:
Use method from previous recipe for caramelized sweet onions.
For the custard:
Preheat the oven to 325°F.
Depending on the size of your blender, it may be most effective to do the next step in two batches. Place the eggs, cream, nutmeg, and salt in a blender. Add the onions and blend briefly, just until the mixture is incorporated.
Spray 10 (four-ounce) disposable aluminum baking cups with nonstick baking spray. Divide the onion mixture between the baking cups. Place them in a baking pan. Place the pan in the oven. Carefully fill the pan with hot water until it comes about half way up the side of the baking cups. Bake for 35 to 40 minutes, or until set and the center of the custards are firm. Let the custards cool for 15 minutes. Unmold by inverting over a serving plat and tapping the center of the top until the custard releases. To serve, top custard with grilled shrimp, asparagus, and cherry tomatoes.
