Garlic Custards

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.

 Serve warm or chilled.