Roasted Garlic-Tarragon Custards

Name: Roasted Garlic-Tarragon Custards
Yield: Serves 6
Ingredients: 3 large eggs; 3 tablespoons chopped fresh tarragon; ½ teaspoon freshly ground pepper; 1 teaspoon kosher or sea salt; 1 teaspoon kosher or sea salt; 4 tablespoons roasted garlic; ¾ cup rich Vegetable Stock or Chicken Stock; ¾ cup rich Vegetable Stock or Chicken Stock; 1 cup half-and-half or whole milk; 1 cup half-and-half or whole milk; 12 whole fresh tarragon leaves; Unsalted butter or olive oil for coating ramekins; Unsalted butter or olive oil for coating ramekins

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

These savory custards can either be featured as a first course on a bed of baby greens or served as a side dish with grilled meats and poultry.

Ingredients

3 tablespoons chopped fresh tarragon
3 large eggs
4 tablespoons <

Starter
Side dish
Gluten-free

Method

Blanch the chopped tarragon in boiling salted water for 5 seconds. Drain and plunge into ice water to set the color, then drain again.

Preheat the oven to 350°F. In a blender or food processor, combine the chopped tarragon, eggs, roasted garlic, salt, and pepper. Process in sho