Roasted Garlic Custards
The rich flavor of the roasted garlic comes through in these delightful
individual custards. I like to serve them along with grilled tuna
steaks, but they would make a great addition to any festive meal,
including a classic roast turkey Thanksgiving dinner.
Makes six 4 ounce ramekins or 6 ounce custard cups
1 tablespoon butter, plus additional butter, softened, for buttering
1 tablespoon all purpose flour, plus additional for dusting
1 large head garlic, unpeeled
1 cup chicken stock, hot but not boiling,
1/2 cup heavy cream
5 whole large eggs, beaten until very light
1 teaspoon Dijon style mustard
Salt and freshly ground black pepper to taste
1 teaspoon each chopped fresh thyme, oregano and basil
Sprigs of fresh parsley
Preheat the oven to 325 F. generously butter six 4 ounce ramekins. Dust
the inside of the ramekins with flour, knocking out any excess.
Cut a 1/4 inch think slice from the top of the garlic head. Warp the
whole head, cut side up , in a piece of aluminum foil. Bake the head,
until soft about 1.5 hours.
Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in
1 tablespoon flour and cook, stirring, for 3 minutes. Do not brown.
Whisk in the stock and beat until smooth. Reduce the heat to low and
cook, stirring, until just beginning to thicken, about 3 minutes. Set
Squeeze the roasted garlic into a small heatproof bowl. Beat in the
cream and the eggs. Beat in the mustard. Finally beat in the hot cream
sauce. Season well with salt, pepper and herbs.
Divide the mixture evenly among the buttered ramekins. Place the filled
ramekins in a shallow baking pan. Pour enough boiling water into the
baking pan to come halfway up the outside the ramekins. Cover with
Bake until just set and a sharp knife inserted in the center comes out
clean, 25 to 35 minutes. Remove the ramekins from the water bath,
uncover, and cool for 5 minutes.
Serve this simple cooking recipes very hot, either in the ramekins or
turned out onto heated serving plates. Garnish each custard with a
small sprig of parsley.