Ingredients
-
6
-
3
-
1/2
-
1/2
-
3
-
1/4
-
1 1/2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Gilroy Garlic Custards, Delicious served as a first course on a bed of greens Adapted from, California The Beautiful Cookbook , 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!, Delicious served as a first course on a bed of greens Adapted from, California The Beautiful Cookbook
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Steps
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1
Done
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Place the Garlic Cloves in a Saucepan and Cover With Water and Add the 3 Teaspoons of Salt. |
|
2
Done
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Cover and Simmer For 30 to 40 Minutes, Until the Garlic Is Soft. |
|
3
Done
|
Drain Thoroughly and Run Through a Food Mill or a Sieve to Separate the Pulp from the Skins. |
|
4
Done
|
Preheat Oven to 325 Degrees. |
|
5
Done
|
Butter 6 1/3cup Ramekins or Custard Cups. |
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6
Done
|
Beat Goat Cheese and Two Tablespoons of the Tomato Puree Until Smooth. |
|
7
Done
|
Add Eggs and Garlic Puree and Beat Until Smooth. |
|
8
Done
|
Combine the Milk and Cream in a Sauce Pan and Cook Until Just Hot. |
|
9
Done
|
Whisk the Milk/Cream Mixture Into the Garlic Mixture. |
|
10
Done
|
Fold in the Bread Crumbs. |
|
11
Done
|
Season With Salt and Pepper. |
|
12
Done
|
Divide the Custard Between the Prepared Ramekins and Place Ramekins in a Baking Pan. |
|
13
Done
|
Pour Water Into the Pan So It Reaches Half-Way Up the Sides of the Ramekins. |
|
14
Done
|
Bake Until Set About 50 Minutes. |
|
15
Done
|
Remove Ramekins from Water and Allow the Custard to Set For About 5 Minutes Before Unmolding. |
