Garlic
Custards
12
large cloves-unpeeled
water
to cover
1 ¼
C whole milk
2
sprigs thyme or herb of choice
1
bay leaf
1
TSP salt
1 C
35 % cream
4
eggs-whisked
Ground
pepper (to taste)
You
will need a 2 Cup measure, whisk, blender, sieve, 6 small ramekins (4 large), a
baking pan, and foil.
Boil
cloves for 2 minutes.
Rinse,
peel and cut in half.
Boil
garlic, milk, herbs, and salt.
Simmer
25 minutes.
Set
oven to 325.
Remove
bay leaf.
Puree
remainder and filter through sieve.
Fill
ramekins to three quarter mark.
Place
in baking pan and add enough warm water to fill pan halfway.
Cover
with foil and bake for 25 minutes.
