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1
Place the stock in a saucepan with the garlic, bring to a boil and reduce heat to low.
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2
Simmer until the stock is reduced by half, about 20 minutes.
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3
Set aside to cool.
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4
Strain and discard the garlic; you should have 1 cup.
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5
(Add water to equal 1 cup if necessary.)
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6
Preheat oven to 250 degrees.
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7
In a medium saucepan over low heat, bring the cream and stock to a simmer.
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8
Place the eggs and sherry in a blender, and with the setting on high, slowly drizzle in the warm cream mixture.
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9
Add the salt and pepper.
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10
Transfer to a bowl and skim off the foam.
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11
Butter 4 2/3-cup ceramic ramekins or custard dishes.
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12
Place the ramekins in a baking dish; pour boiling water in the dish until it comes halfway up the side.
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13
Carefully ladle the custard into the ramekins, filling each to 1/4 inch from the top.
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14
Bake until the custard is just set, about 40 minutes.
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15
The custard may be served warm from the ramekins or chilled and unmolded onto serving plates.
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16
(To unmold, run a knife around the edge of each ramekin, place a plate upside down over the top and quickly flip so that the plate is right side up.
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17
Tap or gently shake the ramekin to release the custard.)
