Yield: 4 servings

1 cup cream
1 clove garlic, crushed
2 eggs
1 egg yolk
1/2 cup roasted garlic purée
Salt and pepper

Pre-heat oven to 325°F.

Scald the cream and the crushed garlic and allow to cool slightly.

In a bowl, stir together the whole eggs and the yolk. Temper the egg mixture by adding 2 ounces
of the cream to the bowl. Then stir in the remaining cream. Pass through a fine sieve into another bowl.

Stir in the garlic purée. Season with salt and pepper.

Butter four 3 ounce molds and ladle the custard into each one. Place molds in a shallow pan and fill the pan with hot water so the liquid reaches half way up the side of the molds.

Bake covered in the oven for about 50 minute or until the custards are just set. Allow to cool slightly.

Run a knife around the inside of the mole and turn the custard out onto each of four plates. Serve with vegetables, meat or fish.

[Bio] [Interview] [Recipes] [Restaurant]

Main Menu | Newsgroups |RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | JobFinder | Archives | Feedback

Copyright © 1997 Boiling Water, Inc. All rights reserved.