Gilroy Garlic Custards

• 6 heads garlic, separated into cloves with the skin left on
• 3 teaspoons salt
• 12 cup crumbled goat cheese
• 12 cup sun-dried tomato puree, divided (use oil packed sun dried tomatoes, finely chopped and processed in a food processor)
• 3 eggs
• 14 cup fresh breadcrumb
• 1 12 cups milk
• 12 cup heavy cream
• 12 teaspoon salt
• 14 teaspoon fresh ground pepper

1. Place the garlic cloves in a saucepan and cover with water and add the 3 teaspoons of salt.
2. Cover and simmer for 30 to 40 minutes, until the garlic is soft.
3. Drain thoroughly and run through a food mill or a sieve to separate the pulp from the skins.
4. Preheat oven to 325 degrees.
5. Butter 6 1/3cup ramekins or custard cups.
6. Beat goat cheese and two tablespoons of the tomato puree until smooth.
7. Add eggs and garlic puree and beat until smooth.
8. Combine the milk and cream in a sauce pan and cook until just hot.
9. Whisk the milk/cream mixture into the garlic mixture.
10. Fold in the bread crumbs.
11. Season with salt and pepper.
12. Divide the custard between the prepared ramekins and place ramekins in a baking pan.
13. Pour water into the pan so it reaches half-way up the sides of the ramekins.
14. Bake until set about 50 minutes.
15. Remove ramekins from water and allow the custard to set for about 5 minutes before unmolding.
16. Garnish with the remaining tomato puree.

garlic, salt, goat cheese, tomato puree, eggs, fresh breadcrumb, milk, heavy cream, salt, ground pepper

Taken from www.food.com/recipe/gilroy-garlic-custards-115855 (may not work)