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Garlic And Goats' Cheese Custard

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  • 12 Cloves garlic; blanched
  • 300 ml Milk
  • 1 Bay leaf
  • 1 Sprig thyme
  • 100 g Soft fresh goats' cheese
  • 1 Egg
  • 2 Egg yolks
  • Salt
  • Freshly ground black pepper
  • 150 ml Cream


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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