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Garlic Custard

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in

By Jeremy Round

Published 1988

  • About

Steam king, Jacques Manière, who has taught his techniques to many of the top-name chefs in France, came to London in 1988 to act as consultant to David Chambers, executive head chef of Le Meridien hotel in Piccadilly. His ideas are often healthy – for example, using oil as a last-minute seasoning rather than the cooking medium for sometimes heavy dishes such as ratatouille. But Manière is no ascetic crank, as illustrated by this gutsy savoury custard, an excellent accompan

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