Close
Ingredients
| heavy whipping cream (fluid): 3 cups |
| garlic: 15 cloves (peeled) |
| eggs: 6 (yolks) |
| grated parmesan cheese: 1/4 cup |
| Kosher salt: 1/2 tsp |
| black pepper: 1/4 tsp (fresh ground) |
Garlic Custard
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
- 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.
- Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine.
- Add the egg yolks one at a time, whisking continuously.
- Add the cheese, salt and pepper.
- 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.
- Let cool slightly before unmolding.
- Serves 6.