Garlic Custard

1. 1

   Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.

2. 2

   Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.

3. 3

   Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).

4. 4

   Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).

5. 5

   Add the cheese, salt and pepper.

6. 6

   Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.

7. 7

   Let cool slightly before unmolding.

* Per serving · 4 servings · Values may vary.

No additional tips available.