Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Directions

  1. Preheat the oven to 350°F.
  2. Butter 4 small ramekins (3-4 inch) and put the bread cubes in the bottom.
  3. Scald the cream with the garlic cloves, and let stand 15 minutes.
  4. Strain and discard the garlic.
  5. Whisk the egg and the yolk, and add the cream in a stream.
  6. Add the parsley.
  7. Add salt and pepper to taste.
  8. Pour the custard into the ramekins, and let stand 10 minutes.
  9. Put the ramekins in a hot water bath that comes halfway up the sides of the ramekins and bake, 35-45 minutes, or until set.
  10. Remove from the water bath and cool 10 minutes before serving.
  11. To serve, run a knife around the inside of each ramekin and gently turn them out onto 4 dessert plates.
  12. Serve warm.