| 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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