Preheat the oven to 350°F. Lightly butter or oil six 4-ounce ovenproof ramekins and arrange in a deep roasting pan. (Try to fit them in so that they are not touching each other or the sides of the pan.)
In a blender or food processor, combine the eggs, garlic, and salt and pepper. Process in short bursts until the garlic is fully incorporated and the mixture is smooth. Mix in the half-and-half and stock.
Divide the custard mixture among the prepared ramekins and fill the pan with enough boiling water to come three-fourths of the way up the sides of the ramekins.
Bake for 25 to 30 minutes or until the centers of the custards are just set. Remove the ramekins from the water bath and cool to room temperature before unmolding. (They can be made a day ahead and stored covered in the refrigerator, but don’t unmold them until you’re ready to serve them, and allow them to come to room temperature before serving.)