-
1
Preheat the oven to 275.
-
2
Using a sharp paring knife, very thinly slice the shallots lengthwise, leaving the slices attached at the root ends.
-
3
Using your palm, gently flatten the shallots, fanning out the slices.
-
4
In a medium skillet, melt the butter.
-
5
Add the shallots and season with salt and white pepper.
-
6
Sprinkle the sugar and a pinch of nutmeg on top and cook over moderate heat, turning once, until nicely browned and very soft, about 15 minutes; let cool slightly.
-
7
Fan out the shallots in the center of four 10-ounce ramekins.
-
8
In a medium bowl, beat the eggs with the cream, 1/2 teaspoon of salt, 1/4 teaspoon of white pepper and a pinch of nutmeg and pour into the ramekins.
-
9
Cover the ramekins with plastic wrap and set in a glass or ceramic baking dish.
-
10
Pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.
-
11
Transfer the baking dish to the middle of the oven and bake until a toothpick inserted in the center of the custards comes out clean, 40 minutes.
-
12
Remove the baking dish from the oven and let the custards stand in the water for 5 minutes, then carefully remove the ramekins from the water bath and let cool slightly.
-
13
Serve warm or at room temperature.
