Gilroy Garlic Custards

"Delicious served as a first course on a bed of greens. Adapted from, “California The Beautiful Cookbook.”"
 
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Ready In:
1hr 50mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Place the garlic cloves in a saucepan and cover with water and add the 3 teaspoons of salt.
  • Cover and simmer for 30 to 40 minutes, until the garlic is soft.
  • Drain thoroughly and run through a food mill or a sieve to separate the pulp from the skins.
  • Preheat oven to 325 degrees.
  • Butter 6 1/3cup ramekins or custard cups.
  • Beat goat cheese and two tablespoons of the tomato puree until smooth.
  • Add eggs and garlic puree and beat until smooth.
  • Combine the milk and cream in a sauce pan and cook until just hot.
  • Whisk the milk/cream mixture into the garlic mixture.
  • Fold in the bread crumbs.
  • Season with salt and pepper.
  • Divide the custard between the prepared ramekins and place ramekins in a baking pan.
  • Pour water into the pan so it reaches half-way up the sides of the ramekins.
  • Bake until set – about 50 minutes.
  • Remove ramekins from water and allow the custard to set for about 5 minutes before unmolding.
  • Garnish with the remaining tomato puree.

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Reviews

  1. I've never made a savory custard before. This was interesting with a strong garlic taste. I have mixed feelings about it. It's good, but I feel like it needs something, not sure what. Thanks Julie, I'm glad I tagged this in Zaar tag!
     
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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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