Roasted Garlic, Herb, and Cheese Custards Recipe

Roasted Garlic, Herb, and Cheese Custards Recipes

Ingredients :

1 tbsp olive oil, plus additional for greasing

1/2 head garlic

2 large eggs

1 large egg yolk

1/2 tsp chopped fresh thyme; or 1/4 tsp dried

1/2 tsp chopped fresh savory; or 1/4 tsp dried (optional)

1 tbsp chopped fresh rosemary, or 1/2 tsp dried

salt and freshly ground black pepper

1/2 cup heavy cream

1/4 cup low-fat milk

1/4 cup grated Parmesan cheese

Method :

Preheat the oven to 350 degrees. Lightly grease a 6-cup muffin tin with olive oil and set inside a larger roasting pan. Place the garlic in a small roasting pan and surround with 1 tbsp olive oil. Roast the garlic for 20 minutes. Remove the roasting pan from the oven and let the garlic cool slightly. Peel the garlic or squeeze it out of its skin. Place the roasted garlic in a food processor along with the eggs, egg yolk, herbs, salt and pepper and process until well blended. Keeping the machine on, slowly add the cream and milk until smooth. Add the cheese and process for another 30 seconds.

Pour the custard into the muffin tin. Pour enough boiling water in the large roasting pan to come halfway up the sides of the muffin tin. Loosely cover the tin with aluminum foil. Roast the custards until the centers feel firm to the touch, about 20 minutes. Remove the muffin tin from the oven and let the custards cool for about 2 minutes. Run a small knife around the custards to loosen them from the tin. Place a large plate over the tin and carefully invert to release the custards. Serve warm or at room temperature.

Makes 6 servings

These savory custards, silky and creamy, are laced with the distinctive flavors of roasted garlic, a variety of herbs, and Parmesan cheese. Serve them as a fancy lunch dish or as a first course, served on a small plate, surrounded by mixed greens that have been tossed with sparing amounts of oil and vinegar. Try them with just about any roasted poultry, meat, fish or vegetable dish. They can be made ahead of time and kept in the refrigerator. To reheat, wrap the custards in aluminum foil and place in a 350-degree oven for about 5 minutes.

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