Garlic Custard

Submitted by KateL

"Entered for safe-keeping. Side for dinner from Julie Knudsen, from a newsgroup listing. This could be interesting as a dip for chicken tenders. (Updated 10/09/13: Based on a review, I recommend letting the garlic cream sauce cool to lukewarm before adding the eggs; the three eggs could also be whisked together and drizzled slowly, a bit at a time. It is highly recommended to maintain whisking of the garlic cream sauce while drizzling the egg, so another set of hands would be helpful.)"

 

• Ready In: 45mins
• Ingredients: 6
• Yields: 6 ramekins
• Serves: 6

ingredients

• 3 cups heavy whipping cream
• 15 garlic cloves, peeled
• 6 egg yolks
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground pepper

directions

1. Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
2. Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.
3. Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).
4. Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).
5. Add the cheese, salt and pepper.
6. Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
7. Let cool slightly before unmolding.
8. Serves 6.

Reviews

[rosie316]

I'm reviewing this with no stars, as not to ruin the future ratings. I'm not sure if it's the way the recipe is written, or if I messed up somehow. I made it as far as whisking in the egg yolks one at a time, and it went not so well. The yolks turned out not mixing in well. I think maybe when I try this again (and I will... now it's a challenge), I will whisk all the yolks together first, then temper them with some of the garlic cream sauce. Then I'll add a small amount at a time to the sauce pan. I will report back if I can get that to work. No picture, I didn't even make it to the baking stage. I will try this again next week. Thanks for posting a yummy sounding recipe, and I will try to work out any kinks I may have. (Made for PRMR)