Garlic Custard


  • 500 g (1 lb 2 oz) roasted garlic purée
  • 200 ml (7 fl oz) pouring (single) cream
  • 200 g (7 oz/2 cups) finely grated parmesan
  • 9 eggs, lightly beaten
  • 10 g ( oz) sea salt flakes


Preheat the oven to 150°C (300°F/Gas 2).

Heat the roasted garlic purée to 60°C (140°F) in a small saucepan. Bring the cream and parmesan to the boil in a separate small saucepan.

Place the beaten egg and salt in a bowl and, using a stick blender, aerate slightly for 1 minute. Add the roasted garlic purée and cream mixture and blend until well combined. Pass through a fine sieve into a 30 × 20 × 4 cm (12 × 8 × 1½ inch) baking dish.

Bake for 20 minutes or until the mixture is firm. Cool to room temperature, then refrigerate until chilled.

To serve, transfer the mixture to an upright blender and blend until smooth and thick. Serve immediately.