Garlic Custard

• 2 cups rich chicken stock, unsalted
• 2 heads garlic, unpeeled
• 1 cup heavy cream
• 3 eggs
• 1 tablespoon dry sherry
• 3/4 teaspoon salt
• 6 grinds of white pepper

1. Place the stock in a saucepan with the garlic, bring to a boil and reduce heat to low.
2. Simmer until the stock is reduced by half, about 20 minutes.
3. Set aside to cool.
4. Strain and discard the garlic; you should have 1 cup.
5. (Add water to equal 1 cup if necessary.)
6. Preheat oven to 250 degrees.
7. In a medium saucepan over low heat, bring the cream and stock to a simmer.
8. Place the eggs and sherry in a blender, and with the setting on high, slowly drizzle in the warm cream mixture.
9. Add the salt and pepper.
10. Transfer to a bowl and skim off the foam.
11. Butter 4 2/3-cup ceramic ramekins or custard dishes.
12. Place the ramekins in a baking dish; pour boiling water in the dish until it comes halfway up the side.
13. Carefully ladle the custard into the ramekins, filling each to 1/4 inch from the top.
14. Bake until the custard is just set, about 40 minutes.
15. The custard may be served warm from the ramekins or chilled and unmolded onto serving plates.
16. (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.
17. Tap or gently shake the ramekin to release the custard.)

chicken stock, garlic, heavy cream, eggs, sherry, salt, white pepper

Taken from cooking.nytimes.com/recipes/8554 (may not work)