Preheat the oven to 180 ° and grease the muffin tray with the butter.
Chop the onions and stew with the ham for 10 minutes
Whisk the cream with the eggs and season with salt, pepper and nutmeg.
Roll out the puff pastry and cut out large circles. Line the muffin troughs with the circles so that the dough is slightly protruding from the top.
Pour the onion mixture into the hollows. (I'll fill it flush) Pour the egg cream sauce into the molds and then bake at 180 ° 25-30 (depending on how browned).
Hot and cold a pleasure. A dream combination with Federweißer;)