Spring Garlic Custard

• 2 spring garlic bulbs
• 20 ml (¾ fl oz) grapeseed oil

Finely slice the spring garlic bulbs and sweat them with the grapeseed oil in a saucepan over medium heat until translucent.

Add milk and bring to a gentle simmer. Cook for 2–3 minutes then remove from heat and allow the mixture to cool completely.

Strain and discard the solids.

Measure 400