Title: Garlic Custard
Categories: Garlic Side
Yield: 4 Servings

1		Tbsp olive oil
6		Large cloves garlic
2		Cup whipping cream
4		Egg yolks
1		Whole egg

Salt and freshly ground white pepper, to taste

DIRECTIONS 1. Preheat the oven to 400F. Lightly oil six 3/4-cup ramekins, and set them aside. 2. Heat the olive oil in an ovenproof skillet, and add the garlic. Saute over medium heat for 1 minute. Then transfer the skillet to the oven, and cook until the garlic is soft and lightly browned, 10 to 12 minutes. Remove the skillet from the oven, and reduce the temperature to 350F. 3. Using a slotted spoon, transfer the garlic to a saucepan. Add the cream and bring to a boil. Remove the pan from the heat and allow the cream to cool slightly. 4. Transfer the cream and garlic to a blender and puree thoroughly, about 1 minute. Pour the puree into a mixing bowl. 5. Combine the egg yolks and whole egg in a small bowl, and beat well. Slowly whisk them into the cream mixture. Season with salt and white pepper. Divide the cream mixture among the prepared ramekins (about 1/2 cup in each). The ramekins should be about three quarters full. 6. Arrange the ramekins in a baking or roasting pan, and pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Cover the ramekins with waxed paper, and then cover the pan tightly with aluminum foil -- it should be airtight. 7. Place the pan in the oven, and bake until the custard is just set, 25 to 28 minutes. Serve immediately, or hold in the oven with the heat off and the door open for 10 to 15 minutes.

6 portions.

Author's note: In this unusual version of garlic custard, the cloves are cooked until they begin to "caramelize" in their cooking juices. The result is a gentle, rich custard with a heady aroma -- utterly delicious. Serve it with roasted meats or poultry.

Recipe from Stephan Pyle, co-owner and chef of Baby Routh and Routh Street Cafe in Dallas, and of Goodfellow's and Tejas in Minneapolis. Source: The New Basics Cookbook -----

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