GARLIC CUSTARD
Provided by Molly O'Neill
Categories project, appetizer
Time 1h15m
Yield 4 servings
Number Of Ingredients 7
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
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
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
ROASTED GARLIC
Provided by Alfred Portale
Categories Garlic Roast Bon Appétit
Yield Makes 20 cloves
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Place garlic in single layer in small ovenproof dish. Drizzle oil and 1 tablespoon water over. Sprinkle with salt and pepper and toss to coat. Cover dish with foil. Bake garlic until tender, about 50 minutes. Uncover dish and cool garlic. Peel cloves and mash as needed.
ROASTED GARLIC
Roasted garlic is great served with bread, crackers or apples. People can peel off a clove of the garlic and literally squeeze the garlic out of it's shell onto their bread or cracker. Delicious!
Provided by Becky
Categories Side Dish Vegetables
Time 1h5m
Yield 15
Number Of Ingredients 2
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 12.3 g, Fat 2.9 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 6.4 mg, Sugar 0.4 g
ACORN SQUASH WITH ROASTED GARLIC CUSTARD
From Delicious Living Magazine, this is a sweet, creamy and savory dish that you will love! Winter squashes are use everywhere, but were so useful in the colder states, where the hard squash would winter over well. West, Mid West, New England, Canada, Mid Atlantic.
Provided by Sharon123
Categories Vegetable
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Using a sharp knife, cut the squash in half lengthwise. Using a sturdy spoon, scoop out the seeds and fibrous membranes.
- Rub squash halves lightly with half the oil and season with salt, pepper and a sprinkling of brown sugar. Place on a baking sheet. Use the remaining oil to coat the whole garlic bulb. Place it on the tray with the squash.
- Bake the squash for 30 minutes. Remove and cool to room temperature.
- Bake the garlic for an hour or until very soft. Remove and cool. Cut the garlic in half and squeeze out the soft cooked garlic into a bowl. Set aside.
- Meanwhile, in a sauce pan, bring the milk to a simmer. Whisk the eggs and garlic together. Gradually whisk the hot milk into the eggs. Season with the salt, pepper and nutmeg.
- Prepare a baking dish that will hold all four halves of squash. Pour one cup of water into the bottom. Cut a small sliver off the bottom of each squash to stabilize it in the baking dish.Place the squash in the baking dish, in the water.
- Pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top. Bake for 50-60 minutes or until custard is firm. Remove from the oven and serve warm. Enjoy!
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
GARLIC CUSTARD WITH SHRIMP AND TOMATO BROTH
Provided by Molly O'Neill
Categories dinner, project, appetizer, main course
Time 2h30m
Yield Four servings
Number Of Ingredients 12
Steps:
- Strain the tomato juice through a sieve lined with a paper towel, stirring occasionally. This will take about 1 1/2 hours.
- Place the milk and garlic in a medium saucepan over medium heat. Bring just to the simmering point and remove from heat. Let stand until cool.
- Meanwhile, place the tomato juice in a nonreactive saucepan and bring to a simmer. Lower the heat, add the shrimp and cook until done, about 1 minute. Season with salt and pepper to taste.
- Spray 4 half-cup ramekins with the olive oil. Whisk the eggs in a large bowl. Whisk in the milk and 1/2 teaspoon salt. Strain through a fine sieve and divide among the ramekins. Bring water in a steamer to a boil and adjust to a low simmer. Place the ramekins in the steamer, cover and steam until set, about 20 minutes.
- Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the peppers and cook until crisp-tender, about 3 minutes. Rewarm the tomato broth.
- Unmold the custards into the center of 4 shallow soup bowls. Ladle some of the tomato broth around each custard, dividing the shrimp evenly among the bowls. Place the peppers around the custards and sprinkle the top with chives. Serve immediately.
Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 47 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED GARLIC AND TOMATO SAVOURY CUSTARD
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
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.
FRESH SPINACH AND ROASTED GARLIC CUSTARDS
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
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
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS
Provided by Alfred Portale
Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
More about "garlic custards recipes"
RECIPE - GARLIC CUSTARDS
From lcbo.com
GREEN GARLIC CUSTARD RECIPE | ENTREE RECIPES | PBS FOOD
From pbs.org
11 BEST CUSTARD RECIPES | EASY CUSTARD RECIPES - NDTV FOOD
From food.ndtv.com
GILROY GARLIC CUSTARDS
From champsdiet.com
WILD GARLIC CUSTARDS - INDEPENDENT.IE
From independent.ie
ROASTED GARLIC FLAN | FOOD RECIPES WITH PICTURES - GREAT CHEFS
From greatchefs.com
WHICH GARLIC IS SAFE TO EAT? HOW TO GROW IT, AND HOW ... - MY …
From mycustardpie.com
ROASTED GARLIC AND TOMATO SAVOURY CUSTARD - FOOD NETWORK
From foodnetwork.ca
WILD GARLIC CUSTARDS | THE SPLENDID TABLE
From splendidtable.org
GARLIC RECIPES | ALLRECIPES
From allrecipes.com
SPINACH & ROASTED GARLIC CUSTARDS WITH TRUFFLES - SHIPBOARDCHEF
From shipboardchef.com
100 RECIPES FOR GARLIC LOVERS | ALLRECIPES
From allrecipes.com
CAFE TERRA COTTA GARLIC CUSTARD RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
RECIPE DETAIL PAGE | LCBO
From lcbo.com
GARLIC CUSTARDS – RECIPES NETWORK
From recipenet.org
GARLIC CUSTARD WITH CHANTERELLES AND PARSLEY SAUCE | SAVEUR
From saveur.com
WHAT IS CUSTARD? - THE SPRUCE EATS
From thespruceeats.com
GARLIC CUSTARDS | RECIPE | CUSTARD RECIPES, SAVORY CUSTARD RECIPE ...
From pinterest.ca
CHILLED CORN SOUP, GARLIC CUSTARD, SHRIMP, AND PROMISES OF SUMMER
From turntablekitchen.com
ROASTED GARLIC & CARROT CUSTARD | THAT BAKER GIRL
From thatbakergirlblog.wordpress.com
SPEEDY KITCHEN, GARLIC IN A TUBE - FOOD GYPSY
From foodgypsy.ca
RECIPE - GARLIC CUSTARDS - LCBO
From lcbo.com
LIST OF CUSTARD DESSERTS - WIKIPEDIA
From en.wikipedia.org
GARLIC CUSTARD AND CRABMEAT – TEXAS MONTHLY
From texasmonthly.com
LIST OF GARLIC DISHES - WIKIPEDIA
From en.wikipedia.org
ROASTED GARLIC CUSTARDS – BELLA BISTRO CULINARY STUDIO
From bellabistro.com
GILROY GARLIC CUSTARDS - PLAIN.RECIPES
From plain.recipes
GARLIC CUSTARDS - PLAIN.RECIPES
From plain.recipes
ROASTED GARLIC AND TOMATO SAVOURY CUSTARD | CANADIAN LIVING
From canadianliving.com
GARLIC CUSTARDS RECIPE RECIPE
From crecipe.com
FRESH SPINACH AND ROASTED-GARLIC CUSTARDS RECIPE | BON APPéTIT
From bonappetit.com
RECIPE - GARLIC CUSTARDS - LCBO
From lcbo.com
PUMPKIN AND SWEET GARLIC CUSTARDS - TODAY.COM
LAMB CHOPS WITH GARLIC CUSTARD RECIPE - FOOD & WINE
From foodandwine.com
You'll also love