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.
