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Garlic Custards




Source of Recipe


Food & Wine Magazine


Recipe Introduction


A fantastically smooth and gentle accompaniment to any roasted meat or steaks. These are very mild – I think that adding additional garlic (and maybe roasted garlic) would be better! This is a really different side dish and one that I will make again! I made them ahead of time and microwaved them just before serving – it worked wonderfully!


List of Ingredients




9 large garlic cloves, halved
3 t. extra-virgin olive oil
¾ t. chopped fresh thyme
5 large egg yolks
3 large eggs
2 ¼ c. milk
¾ t. salt
¼ t. freshly ground pepper


Recipe



Bring a small saucepan of water to a simmer. Add the garlic and cook over moderate heat until very tender, about 10 minutes. Drain and transfer to a medium bowl. Smash the garlic to a puree. Stir in the olive oil and thyme. Whisk in the egg yolks and whole eggs, then whisk in the milk, salt and pepper. Pour the custard into the ramekins and add enough very hot tap water to the baking dish to reach halfway up the sides of the ramekins. Bake for about 35 - 40 minutes, until the custards are just set and slightly jiggly in the center. Remove the ramekins from the water bath and set aside.

Serves 6