Garlic Custards

Name: Garlic Custards
Cuisine: United Kingdom
Ingredients: 300 ml creamy milk; 20 cloves of garlic, peeled and crushed; 2 shallots or ½ a medium onion, thinly sliced; 2 shallots or ½ a medium onion, thinly sliced; 1 bay leaf; 16 peppercorns; parsley stalks; 2–3 sprigs of thyme or marjoram, or ½ tsp dried; 2–3 sprigs of thyme or marjoram, or ½ tsp dried; 4 egg whites or 2 whole eggs (according to what colour you want), beaten and strained (use the same strainer); 4 egg whites or 2 whole eggs (according to what colour you want), beaten and strained (use the same strainer)

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

A very light custard, this is for those who like the sweet, muted but compelling flavour of cooked garlic floating on a background of herbs. I make this as a ‘vegetable’ to go with roast lamb.

Ingredients

300 ml creamy milk
20 cloves of garlic, peeled and crushed
2

Europe
United Kingdom
London
Side dish
Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 350°F/180°C/Gas4. Butter well 4 ramekins about 9cm diameter, and place a circle of buttered paper, butter side up, in the bottom of each.

Infuse the milk with all the ingredients except the eggs or egg whites, over low heat, for 45 minutes. Don’t let it boil