Garlic Custard

Directions

1. 1
   Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
2. 2
   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.
3. 3
   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.).
4. 4
   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.).
5. 5
   Add the cheese, salt and pepper.
6. 6
   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.
7. 7
   Let cool slightly before unmolding.
8. 8
   Serves 6.