6 large eggs
2 cups heavy cream
6 ounces shredded Parmesan
3 tablespoons all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cayenne pepper
1/8 teaspoon minced canned chipotle en adobo
1/4 teaspoon granulated garlic
1/2 cup unsalted butter, plus extra for greasing pan
2 tablespoons vegetable oil
7 medium-sized Vidalia onions, thinly sliced
1 (8-ounce) can sliced water chestnuts, drained
1 cup slivered almonds
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