Garlic Custard

• 20 g (¾ oz) Unsalted Butter
• 3 Small Garlic Cloves, Roughly Chopped

Melt the butter in a small saucepan and add the chopped garlic. Gently sweat the garlic in the butter but do not allow it to colour. Add the milk and bring the milk to the point just before simmering (about 90°C/195°F). Remove the pan from the heat and allow the garlic to infuse into the milk for about 15 minutes. Strain the milk and discard the garlic. Season the milk with sea salt to taste.</