Instructions: Heat butter in a pan and gently saute onions and garlic until tender, about 5 minutes, without allowing to colour.

Puree in a vitamiser until smooth.

Whisk the eggs together with the cream, add the onion/garlic puree, season with salt and pepper.

Fill into well greased individual ramekins and bake in a bain marie at 180C/350F for about 20 minutes or until custard is set.

Allow to rest for 5 minutes, gently turn out of the mould, inverted, onto a metal tray and glaze under the grill until browned.

Serve with chicken, beef or lamb dishes.

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