Prep 20 mins
Cook 1 hr 30 mins
Delicious served as a first course on a bed of greens. Adapted from, “California The Beautiful Cookbook.”
- 6 heads garlic, separated into cloves with the skin left on
- 3 teaspoons salt
- 1⁄2 cup crumbled goat cheese
- 1⁄2 cup sun-dried tomato puree, divided (use oil packed sun dried tomatoes, finely chopped and processed in a food processor)
- 3 eggs
- 1⁄4 cup fresh breadcrumb
- 1 1⁄2 cups milk
- 1⁄2 cup heavy cream
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 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.
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!