Garlic Custard Recipes

GARLIC CUSTARD

Steps:

• Place the stock in a saucepan with the garlic, bring to a boil and reduce heat to low. Simmer until the stock is reduced by half, about 20 minutes. Set aside to cool. Strain and discard the garlic; you should have 1 cup. (Add water to equal 1 cup if necessary.)
• Preheat oven to 250 degrees. In a medium saucepan over low heat, bring the cream and stock to a simmer. Place the eggs and sherry in a blender, and with the setting on high, slowly drizzle in the warm cream mixture. Add the salt and pepper. Transfer to a bowl and skim off the foam.
• Butter 4 2/3-cup ceramic ramekins or custard dishes. Place the ramekins in a baking dish; pour boiling water in the dish until it comes halfway up the side. Carefully ladle the custard into the ramekins, filling each to 1/4 inch from the top. Bake until the custard is just set, about 40 minutes. The custard may be served warm from the ramekins or chilled and unmolded onto serving plates. (To unmold, run a knife around the edge of each ramekin, place a plate upside down over the top and quickly flip so that the plate is right side up. Tap or gently shake the ramekin to release the custard.)

GARLIC CUSTARDS

Steps:

• Preheat the oven to 200 degree F.
• Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
• Preheat the oven to 300 degrees F.
• Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
• To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
• Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
• Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
• Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

CUSTARD CORNBREAD WITH GARLIC AND THYME

Steps:

• Preheat the oven to 400 degrees F and generously butter a 2-quart baking dish.
• Add the butter to a medium saucepan and melt over medium-high heat. Once melted, add the garlic and stir until the garlic becomes fragrant and the butter begins to bubble, about 1 minute. Pour in the half-and-half and buttermilk. Add the cornmeal, sugar and salt and cook, whisking continuously, until the mixture begins to thicken, about 6 minutes. Remove from the heat and set aside to cool slightly.
• Once the mixture is no longer piping hot, whisk in the eggs, baking powder, baking soda and thyme. Transfer the mixture to the prepared baking dish and bake until the top is golden brown but the center is still slightly soft and jiggly, about 35 minutes. Serve warm.

GARLIC CUSTARD

Steps:

• Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
• 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.
• 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.).
• 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.).
• Add the cheese, salt and pepper.
• 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.
• Let cool slightly before unmolding.
• Serves 6.

ROASTED GARLIC AND TOMATO SAVOURY CUSTARD

Steps:

• Arrange tomatoes single layer in 1.
• 5 litre (or quart) casserole dish.
• (If they're quite big in size they can be halved first.).
• Sprinkle on the garlic slices.
• Add oil, seasonings and toss to coat.
• Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
• Remove from oven and reduce oven temperature to 350°F.
• In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
• Sprinkle with provolone cheese.
• Bake 40-45 minutes or until puffed and golden.

GARLIC CUSTARD WITH SHRIMP AND TOMATO BROTH

Steps:

• Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally. This will take about 1 1/2 hours.
• Place the milk and garlic in a medium saucepan over medium heat. Bring just to the simmering point and remove from heat. Let stand until cool.
• Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer. Lower the heat, add the shrimp and cook until done, about 1 minute. Season with salt and pepper to taste.
• Spray 4 half-cup ramekins with the olive oil. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt. Strain through a fine sieve and divide among the ramekins. Bring water in a steamer to a boil and adjust to a low simmer. Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
• Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the peppers and cook until crisp-tender, about 3 minutes. Rewarm the tomato broth.
• Unmold the custards into the center of 4 shallow soup bowls. Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls. Place the peppers around the custards and sprinkle the top with chives. Serve immediately.

ROASTED GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.