1 hr 50 mins
1 hr 30 mins
Delicious served as a first course on a bed of greens. Adapted from, “California The Beautiful Cookbook.”
My Private Note
Units: US | Metric
- 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
- 1Place the garlic cloves in a saucepan and cover with water and add the 3 teaspoons of salt.
- 2Cover and simmer for 30 to 40 minutes, until the garlic is soft.
- 3Drain thoroughly and run through a food mill or a sieve to separate the pulp from the skins.
- 4Preheat oven to 325 degrees.
- 5Butter 6 1/3cup ramekins or custard cups.
- 6Beat goat cheese and two tablespoons of the tomato puree until smooth.
- 7Add eggs and garlic puree and beat until smooth.
- 8Combine the milk and cream in a sauce pan and cook until just hot.
- 9Whisk the milk/cream mixture into the garlic mixture.
- 10Fold in the bread crumbs.
- 11Season with salt and pepper.
- 12Divide the custard between the prepared ramekins and place ramekins in a baking pan.
- 13Pour water into the pan so it reaches half-way up the sides of the ramekins.
- 14Bake until set – about 50 minutes.
- 15Remove ramekins from water and allow the custard to set for about 5 minutes before unmolding.
- 16Garnish with the remaining tomato puree.
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Nutritional Facts for Gilroy Garlic Custards
Serving Size: 1 (174 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 251.6
- Calories from Fat 113
- Total Fat 12.6 g
- Saturated Fat 6.8 g
- Cholesterol 141.4 mg
- Sodium 1472.1 mg
- Total Carbohydrate 26.7 g
- Dietary Fiber 1.4 g
- Sugars 1.0 g
- Protein 9.9 g
The following items or measurements are not included:
sun-dried tomato puree