Gilroy Garlic Custards

READY IN: 1hr 50mins
Recipe by spatchcock

Delicious served as a first course on a bed of greens. Adapted from, “California The Beautiful Cookbook.”

Top Review by Sharon123

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!

Ingredients Nutrition


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

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