Garlic Custards

  1. Preheat the oven to 200 degree F.
  2. Brush a whole garlic head with olive oil.
  3. Wrap it in foil and bake for 2 hours.
  4. 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.
  5. Using the side of a broad knife, mash the cloves slightly.
  6. (This may be done up to a week in advance.
  7. Refrigerate roasted garlic.)
  8. Preheat the oven to 300 degrees F.
  9. Butter 8 (4-ounce) ramekins.
  10. Blend the custard ingredients together thoroughly.
  11. Pour into the ramekins and place them in a baking pan.
  12. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins.
  13. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes.
  14. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes.
  15. 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.
  16. To serve, turn the custards out of their ramekins onto plates.
  17. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
  18. 1/4 cup red wine vinegar
  19. 1/4 cup olive oil
  20. 1 teaspoon Dijon mustard
  21. 1 cup Salsa Fresca, recipe follows
  22. Whisk the vinaigrette ingredients together in a small saucepan and heat gently.
  23. Set aside to keep warm.
  24. 2 tablespoons butter
  25. 1 cup hazelnuts (filberts), toasted
  26. 1/4 teaspoon dried oregano, crumbled
  27. 1/4 teaspoon dried thyme, crumbled
  28. Pinch cayenne
  29. 1/8 teaspoon ground cumin
  30. Salt and freshly ground black pepper
  31. Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated.
  32. Chop coarsely.
  33. Yield: 1 cup
  34. 1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
  35. 1/4 cup finely chopped onion
  36. 1/4 cup chopped fresh cilantro leaves
  37. 1 jalapeno or serrano chile, seeded, deveined, and finely chopped
  38. 3 tablespoons fresh lime juice
  39. Salt and freshly ground black pepper
  40. Mix all the ingredients together.
  41. For best results, let salsa stand at least half an hour before serving or incorporating into recipe.
  42. Use within 24 hours.
  43. (The Vinaigrette calls for 1 cup.
  44. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
  45. Yield: 3 cups

head garlic, olive oil, garlic, jalapeno chile, cream, egg yolks, eggs, salt, white pepper, ground nutmeg, vinaigrette

Taken from www.foodnetwork.com/recipes/garlic-custards-recipe.html (may not work)

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