Name: Garlic And Goats' Cheese Custard
Ingredients: 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

People do not drift toward holiness. Apart from grace-driven effort, people do not gravitate toward godliness, prayer, obedience to Scripture, faith, and delight in the Lord. We drift toward compromise and call it tolerance; we drift toward disobedience and call it freedom; we drift toward superstition and call it faith. We cherish the indiscipline of lost self-control and call it relaxation; we slouch toward prayerlessness and delude ourselves into thinking we have escaped legalism; we slide toward godlessness and convince ourselves we have been liberated.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Simply, Antony	1	servings

INGREDIENTS

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

INSTRUCTIONS

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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