Garlic Custard Recipes

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GARLIC CUSTARDS



Garlic Custards image

Provided by Food Network

Categories     appetizer

Time 4h

Yield 30 minutes

Number Of Ingredients 29

1 whole head garlic
Olive oil
2 tablespoons roasted garlic
1 jalapeno chile, minced very fine
2 cups cream
4 egg yolks
2 whole eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
Vinaigrette, recipe follows
Herbed Hazelnuts, recipe follows
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 cup Salsa Fresca, recipe follows
2 tablespoons butter
1 cup hazelnuts (filberts), toasted
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
Pinch cayenne
1/8 teaspoon ground cumin
Salt and freshly ground black pepper
1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 jalapeno or serrano chile, seeded, deveined, and finely chopped
3 tablespoons fresh lime juice
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200 degree F.
  • Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
  • Preheat the oven to 300 degrees F.
  • Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
  • To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
  • Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
  • Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
  • Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

GARLIC CUSTARD



Garlic Custard image

Provided by Molly O'Neill

Categories     project, appetizer

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

2 cups rich chicken stock, unsalted
2 heads garlic, unpeeled
1 cup heavy cream
3 eggs
1 tablespoon dry sherry
3/4 teaspoon salt
6 grinds of white pepper

Steps:

  • Place the stock in a saucepan with the garlic, bring to a boil and reduce heat to low. Simmer until the stock is reduced by half, about 20 minutes. Set aside to cool. Strain and discard the garlic; you should have 1 cup. (Add water to equal 1 cup if necessary.)
  • Preheat oven to 250 degrees. In a medium saucepan over low heat, bring the cream and stock to a simmer. Place the eggs and sherry in a blender, and with the setting on high, slowly drizzle in the warm cream mixture. Add the salt and pepper. Transfer to a bowl and skim off the foam.
  • Butter 4 2/3-cup ceramic ramekins or custard dishes. Place the ramekins in a baking dish; pour boiling water in the dish until it comes halfway up the side. Carefully ladle the custard into the ramekins, filling each to 1/4 inch from the top. Bake until the custard is just set, about 40 minutes. The custard may be served warm from the ramekins or chilled and unmolded onto serving plates. (To unmold, run a knife around the edge of each ramekin, place a plate upside down over the top and quickly flip so that the plate is right side up. Tap or gently shake the ramekin to release the custard.)

GARLIC CUSTARD



Garlic Custard image

Entered for safe-keeping. Side for dinner from Julie Knudsen, from a newsgroup listing. This could be interesting as a dip for chicken tenders. (Updated 10/09/13: Based on a review, I recommend letting the garlic cream sauce cool to lukewarm before adding the eggs; the three eggs could also be whisked together and drizzled slowly, a bit at a time. It is highly recommended to maintain whisking of the garlic cream sauce while drizzling the egg, so another set of hands would be helpful.)

Provided by KateL

Categories     Vegetable

Time 45m

Yield 6 ramekins, 6 serving(s)

Number Of Ingredients 6

3 cups heavy whipping cream
15 garlic cloves, peeled
6 egg yolks
1/4 cup parmesan cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Steps:

  • Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
  • Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.
  • Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).
  • Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).
  • Add the cheese, salt and pepper.
  • Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
  • Let cool slightly before unmolding.
  • Serves 6.

Nutrition Facts : Calories 489.2, Fat 49.3, SaturatedFat 29.6, Cholesterol 332.7, Sodium 311.4, Carbohydrate 6.6, Fiber 0.2, Sugar 0.3, Protein 7

FRESH SPINACH AND ROASTED GARLIC CUSTARDS



Fresh Spinach and Roasted Garlic Custards image

Another recipe from the October 2006 edition of Bon Appetit; these custards are very easy and impressive to make. They pair well with steak.

Provided by Raquel Grinnell

Categories     Very Low Carbs

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups heavy whipping cream
2 cups fresh spinach leaves, firmly packed and stemmed (about 3 1/2 ounces)
1 teaspoon kosher salt
1/2 teaspoon fresh ground white pepper
4 large eggs
1 tablespoon roasted garlic, finely mashed
extra virgin olive oil (for garnish)

Steps:

  • Preheat oven to 325°F Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water.
  • Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
  • Pour cooled spinach mixture into blender; add eggs and roasted garlic. Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
  • Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total.
  • Do ahead: Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
  • Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.

Nutrition Facts : Calories 327.7, Fat 32.7, SaturatedFat 19.3, Cholesterol 249.7, Sodium 375.6, Carbohydrate 3.4, Fiber 0.3, Sugar 0.4, Protein 6.2

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

  • Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
  • Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
  • Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

ROASTED GARLIC AND TOMATO SAVOURY CUSTARD



Roasted Garlic and Tomato Savoury Custard image

Make and share this Roasted Garlic and Tomato Savoury Custard recipe from Food.com.

Provided by woodland hues

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs cherry tomatoes
1 bulb of garlic, cloves peeled and sliced crosswise thinly
1 tablespoon olive oil
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs
1 cup milk
1/4 cup flour
1 1/2 cups provolone cheese

Steps:

  • Arrange tomatoes single layer in 1.
  • 5 litre (or quart) casserole dish.
  • (If they're quite big in size they can be halved first.).
  • Sprinkle on the garlic slices.
  • Add oil, seasonings and toss to coat.
  • Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
  • Remove from oven and reduce oven temperature to 350°F.
  • In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
  • Sprinkle with provolone cheese.
  • Bake 40-45 minutes or until puffed and golden.

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