Yield: 1 uC appetizer (serves 12)
1 ea sheet puff pastry
1 ea package caramelized onions (8oz)
1/3 c Gruyere cheese, grated
2 ea egg yolks
1 ea whole egg
3/4 c half & half
1/4 c heavy cream
Kosher salt and ground black pepper
Thaw puff pastry and caramelized onions. Once thawed, cut puff pastry into 24 squares. Whisk all ingredients of the custard mix in a separate bowl, set aside. Spray mini muffin tin thoroughly and place one square of puff pastry into each tin. The sides will stick up a little. Add onions, then custard mix into each tin. Top with the grated Gruyere cheese.
Bake at 400°F until pastry is brown and crisp. Serve on a large platter.