2 heads garlic
2 tsp olive oil
2 tsp chopped fresh thyme (1/2 tsp dried thyme)
Salt and Pepper
1 cup Whipping cream (35%)
3 eggs
1/4 tsp cayenne pepper
4 fresh thyme springs (if available) to garnish
Cut the top off each garlic head, place on a large piece of foil, drizzle with olive oil and sprinkle with thyme, salt and pepper. Enclose in foil and roast in a 400F oven for about 45 minutes or until soft when squeezed. This is more covenient to bake in toaster over if you have it. Unwrap and cool. Garlic can be roasted up to 1 day ahead, covered and refrigerated.
Whip whipping cream, eggs, 1/2 tsp salt, 1/4 black pepper and cayenne. Squeeze garlic into it. Blend until smooth.
Pour into four buttered 6-oz ramekins or cusard cups. Place in a shallow pan and pour boiling water halfway up the sides of the ramekins. Bake in a 275F over for about 1 hour or until centres of custards are firm to the touch.
Custards can sit at room temperature for up to 2 hours before serving. To reheat, place in water bath again, cover and simmer for about 10 minutes or till hot throughout.
Great to serve with Cheddar Chutney Tarts and fruit/veg garnish to complete the plate.
Jay from Blairview Bed and Breakfast, Cambridge, Ontario