Stephan Pyles’ Garlic Custard

This comes from one of the most imaginative and knowledgeable young chefs in America today. (Stephan is co-owner and chef of the Routh Street Cafe and Baby Routh in Dallas, and of Goodfellow’s and Tejas in Minneapolis.)

In this unusual version of garlic custard, the cloves are cooked until they begin to “caramelize” in their cooking juices. The result is a gentle, rich custard with a heady aroma—utterly delicious. Serve it with roasted meats or poultry.