Garlic Custard

  • 200ml milk
  • 12 garlic cloves, peeled
  • 1 bouquet garni*
  • 100g soft goat’s cheese
  • 2 eggs
  • 2 egg yolks
  • 250ml (1 cup) cream
  • Black olives, prosciutto, roasted red capsicum and chargrilled bread, to serve

*A bouquet garni is a small bunch of herbs such as parsley, thyme and bay leaves tied with kitchen string.

 
  1. Preheat the oven to 150°C. Grease four 150ml-capacity.
  2. Place milk, garlic and bouquet garni in a small saucepan over medium-low heat. Cook for 5 minutes until garlic softens. Remove from heat and strain, discarding bouquet garni.
  3. Place the infused milk, garlic cloves and goat’s cheese in a food processor and process until smooth.
  4. Beat together the eggs, egg yolks and cream in a small bowl. Season well with salt and pepper. Stir into the garlic puree, then pour into the greased ramekins.
  5. Prepare a bain marie by placing a folded tea towel in the base of a medium baking dish (to provide further insulation to custards) and pour in water to halfway up the sides.
  6. Place ramekins in bain marie and bake for 30 minutes or until just set.
  7. Set aside to cool, then refrigerate for 30 minutes to chill.
  8. Bring back to room temperature and serve with a plate of antipasti such as olives, prosciutto and chargrilled bread.
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