Pour the egg, milk, and onion powder mixture over the top after whisking it in a big bowl.
Store in the refrigerator, covered, for at least one more night.
While the oven is preheating, take the casserole dish out of the fridge.
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Add paprika on top. Cook for 35 minutes with the lid on.
After ten to fifteen minutes of uncovered baking, or until a knife inserted in the middle comes out clean, remove the lid.
In a double boiler or a metal bowl set over simmering water, whisk together the egg yolks, cream, lemon juice, and mustard until well combined.
Cook, whisking continually, until the mixture thickens to a consistency that coats a metal spoon and the temperature hits 160°.
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