Garlic Custard

Many recipes for garlic flans and custards call for cooking the garlic cloves until soft and creamy. That method works well but in my view doesn’t take full advantage of the flavor potential of this fine ingredient. In this recipe, given to me by the late great Gascon chef Jean-Louis Palladin, whose Washington, D.C., restaurant Jean-Louis at the Watergate was regarded as the finest in the capital for man