Spring Garlic Custard

Preparation info

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By Peter Gilmore

Published 2014

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  • 2 spring garlic bulbs
  • 20 ml (¾ fl oz) grapeseed oil
  • 500 ml (17 fl oz) milk salt
  • 1 egg
  • 3 egg yolks, extra


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 ml (14 fl oz) of the spring garlic-infused milk and season to taste. Lightly beat the egg and egg yolks in a bowl and pour on the spring garlic milk. Pour the mixture through a fine sieve. Divide the mixture between eight round 50 ml ( fl oz) capacity ramekins. Cover each ramekin tightly with plastic wrap and refrigerate until required.