Garlic and goats' cheese custard

1 servings

Ingredients

QuantityIngredient
12Cloves garlic; blanched
300millilitresMilk
1Bay leaf
1Sprig thyme
100gramsSoft fresh goats' cheese
1Egg
2Egg yolks
Salt
Freshly ground black pepper
150millilitresCream

Directions

Preheat oven to 160C and butter 6x150ml souffl‚ dishes. Simmer blanched garlic in milk with bay leaf and thyme until quite soft. Strain and discard herbs. Puree garlic with cheese and half the milk in a food processor.

Lightly beat the egg, egg yolks, seasonings, cream and remaining milk together and stir into garlic puree. Pour into prepared souffl‚ dishes.

Stand custards in a baking dish lined with a tea towel and pour in hot water to come halfway up their sides.

Bake for 20 minutes until just set. Serve warm with garlic-swiped croutons on the side.

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Carlton Food Network

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