Gilroy Garlic Custards
Elevate your appetizer game with these indulgent Gilroy Garlic Custards, a luxurious twist on classic savory custards inspired by the "Garlic Capital of the World." Silky smooth and deeply flavored, these individual custards are crafted with roasted garlic, heavy cream, Parmesan cheese, and just the right seasoning of salt and pepper. Perfectly baked in a water bath to achieve a creamy, custard-like texture, each ramekin is a celebration of rich, garlicky goodness. The addition of fresh thyme offers an optional herbaceous note to complement the roasted garlic's caramelized sweetness. Serve warm as an elegant starter or a decadent side dish that is sure to impress garlic lovers and food enthusiasts alike. Experience the perfect harmony of flavors in this sophisticated recipe that’s as satisfying to make as it is to savor.
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Recipe Information
Ingredients
- 2 Garlic bulbs
- 2 cups Heavy cream
- 1 cup Whole milk
- 6 Egg yolks
- 0.5 cup Parmesan cheese, finely grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Unsalted butter
- 1 teaspoon Fresh thyme leaves (optional)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the garlic bulbs to expose the cloves, drizzle with olive oil, wrap in foil, and roast in the oven for 35-40 minutes until soft and golden.
Remove garlic from the oven and let cool. Squeeze the roasted garlic cloves out of their skins and mash into a paste.
Lower the oven temperature to 325°F (165°C). Butter six 6-ounce ramekins and set them in a deep baking dish.
In a medium saucepan over medium heat, combine the heavy cream and milk. Heat until steaming but not boiling. Remove from heat.
In a mixing bowl, whisk together the egg yolks, Parmesan cheese, salt, and pepper. Gradually whisk in the warm cream mixture, being careful not to scramble the eggs.
Whisk the roasted garlic paste into the custard mixture until fully incorporated.
Strain the custard through a fine-mesh sieve to ensure a smooth texture and pour evenly into the prepared ramekins.
Place the baking dish with ramekins into the oven. Carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins.
Bake for 25-30 minutes, or until the custards are set but still slightly wobbly in the center.
Remove ramekins from the water bath and let cool for 10 minutes before serving.
Optionally, garnish with fresh thyme leaves for an added touch of flavor and serve warm as a savory appetizer or side dish.
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.2 g | 298% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1722 mg | 574% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 19.8 g | 7% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 12.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1761 mg | 135% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
