- 6
Ingredients
- 2 large heads elephant garlic
- 1 1/2 cups heavy cream
- 3 extra-large eggs
- 1 teaspoon salt
- Freshly ground white pepper to taste
Preparation
Step 1
Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.