4 T unsalted butter 1/4 t pepper
1 bulb of garlic peeled 2 eggs 1 egg yolk room temp
1 cup chicken stock 1 cup warm milk
1/2 white wine vinegar 1/2 c heavy cream
1/2 teaspoon sugar (optional)
1/2 t salt
Place the garlic cloves in cazuela add stock, vinegar, sugar, salt and pepper, and butter. Simmer on stovetop until the liquid is reduced to a glaze and garlic is can be crushed with a fork into the glaze. Whisk eggs with milk and cream, pour into garlic. With left over butter generously grease individual casuals. Mixture can be strained at this point, but its not necessary. Pour into prepared ramekins. In a large roasting pan place ramekins, fill with
water 1/2 up the sides. Bake at 300° for 45 minutes, depending on the size you be the judge. The custards will be ready when they puff and are shimmery. Delicious on chicken, fish or meat fabulous on vegetables or bread. Yum!
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