Shallot Custard

For Shallots: Trim each shallot by removing any fibers from the root end, leaving base intact. Using a paring knife, "fan" each shallot by thinly slicing from the tip to -- but not through -- the base (Shallots should retain their original shape, but will open slightly during cooking).

Melt butter in a medium skillet over medium-high heat. Add shallots, sprinkle with sugar, and season with salt, pepper, and nutmeg. Turn shallots to coat with butter mixture, then cook until golden, 2-3 minutes per side.

Add sherry, stir gently, then reduce heat to low. Cover and cook until shallots are tender and well browned, about 25 minutes (If skillet becomes too dry during cooking, add 1-2 tablespoons water). Drain shallots and cool on paper towels.

For Custard: Preheat oven to 275 degrees F.

Place eggs, egg yolks, milk and salt in a medium bowl. Add a pinch each of pepper and nutmeg and whisk until mixture is just smooth. Do not over-beat.

Arrange shallots in creme brulee dishes (1" high and 4 3/4" across) by gently fanning and separating slices. Ladle 1/2 cup custard into each dish, cover tightly with plastic wrap, then place in a large baking pan.

Place baking pan in oven. Add enough hot water to come about halfway up sides of custard dishes. Bake until custards are set, about 20 minutes.

To check for doneness, carefully lift plastic wrap from one custard and insert a toothpick in the center. Custards are done if toothpick comes out clean. Remove remaining custards from baking pan, lift off plastic wrap, then set custards aside to cool.

Serve warm or at room temperature.