GARLIC CUSTARDS
Steps:
- Preheat the oven to 200 degree F.
- Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
- Preheat the oven to 300 degrees F.
- Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
- To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
- Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
- Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
- Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
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Hilye Gteas
[email protected]I'm allergic to garlic, so I had to omit it from the recipe. It still turned out pretty good, but I'm sure it would have been even better with garlic.
Sabrina Bruce
[email protected]This is the perfect dish to serve at a brunch or shower. It's elegant and delicious.
igwe ngozi daniella
[email protected]I've tried this recipe with different types of milk and cream, and it always turns out great. It's a very versatile dish.
Jody Rinard
[email protected]This recipe is definitely a keeper! I will be making it again and again.
Essence Richmond
[email protected]I'm not a big fan of garlic, but I actually enjoyed this dish. The custard was very smooth and creamy.
Jaam Ahtasham
[email protected]This recipe is a bit too bland for my taste. I would add more garlic next time.
Aro Olasubomi
[email protected]I love the combination of garlic and custard in this dish. It's savory and sweet at the same time.
Aqib Khan g
[email protected]This is a great recipe for beginners. It's simple to follow and the results are impressive.
Randal Mauderer
[email protected]I've made this recipe several times and it always turns out perfectly. It's so easy to make and the results are always delicious.
Em15Rollno86 Mehnazparvin
[email protected]This garlic custard recipe was a hit at my last dinner party! The guests raved about the creamy texture and the subtle garlic flavor. I will definitely be making this again.