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1
In a small saucepan, bring the milk to a boil over moderately high heat.
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2
Immediately remove from the heat, stir in the salt and let cool to warm.
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3
Preheat the oven to 325 and butter an 11-by-7-inch glass or ceramic baking dish.
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4
In a medium saucepan, bring 1 quart of water to a simmer.
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5
In a large bowl, whisk the cooled milk with the eggs until smooth.
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6
Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
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7
Set the dish in a roasting pan and pour enough of the simmering water into the roasting pan to reach about halfway up the side of the baking dish.
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8
Transfer the roasting pan to the middle of the oven.
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9
Bake the custard for about 30 minutes, until a knife inserted into the center comes out clean.
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10
Transfer the baking dish to a rack and remove the foil.
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11
Let the custard cool completely, then refrigerate for about 1 hour, until chilled.
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12
Spread the creme fraiche in an even layer over the cooled custard.
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13
Spoon the onion, the red caviar and the black caviar over the creme fraiche in alternating diag-onal rows.
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14
Sprinkle the caviar cake with the dill, season with pepper and serve.
