Baked Egg Custards With Parsley

Ingredients

• 6 eggs
• 1 ½ cups milk
• 1 tsp salt
• 1/8 tsp pepper
• 1 tsp chopped parsley
• ¼ tsp onion juice (optional)
• Butter for greasing
• Cream or tomato sauce for serving

Method

1. 1 Break eggs into a bowl and beat well with a fork.
2. 2 Add salt, pepper, parsley, and onion juice; beat for one minute.
3. 3 Stir in milk until well combined.
4. 4 Butter six medium timbale molds and pour the mixture into them.
5. 5 Place molds in a deep pan and add hot water to come almost to the top.
6. 6 Bake in a moderate oven (350°F) for 20 minutes until firm in the center.
7. 7 Turn out onto warm dishes and serve with cream or tomato sauce.