i prepared the garlic custard for dinner last night to serve with steak. it was very bland and not much garlic flavor even though i used all 4 heads of garlic as called for in the recipe. i followed the recipe exactly for the custard, but didn't use the mushrooms and parsley sauce. we love garlic and i really expected lots of flavor. had planned to serve this for guests, but won't bother.
Garlic Custard with Chanterelles and Parsley Sauce
SERVES 4
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
4 large heads garlic
6 tbsp. extra-virgin olive oil
1 tsp. sugar
Salt and freshly ground black pepper
3/4 cup half-and-half
1/3 cup heavy cream
2 eggs, lightly beaten
2 plum tomatoes, peeled, seeded, and coarsely chopped
4 cups coarsely chopped fresh parsley leaves and stems,
plus additional sprigs for garnish
1 tbsp. butter
1/2 lb. chanterelles or other mushrooms
1. Preheat oven to 350°. Cut 3 heads garlic in half crosswise, place on a large sheet of aluminum foil, drizzle with about 1 tbsp. oil, sprinkle with sugar, and season with salt and pepper. Tightly wrap foil around garlic and bake until soft, about 1 1/2 hours. Remove from oven, unwrap, allow to cool, then squeeze garlic pulp from cloves into a small bowl; discard peels.
2. Separate remaining head of garlic into cloves, and peel and slice each clove lengthwise as thinly as possible. Heat 2 tbsp. oil in a small nonstick skillet over medium-low heat. Add garlic slices and cook, stirring, until soft, about 5 minutes. Drain on paper towels.
3. Reduce oven to 300°. Place roasted garlic, half-and-half, cream, and eggs in a food processor and purée until smooth. Lightly brush 4 ramekins, 3'' wide and about 1 1/2'' high, with 1 tbsp. oil, then line the bottom of each with garlic slices. Spoon about 2 tbsp. garlic custard into each ramekin, evenly divide tomatoes between ramekins, then cover with about 3 more tbsp. custard.
4. Transfer ramekins to a roasting pan, place pan in oven, then add about 1'' hot water to pan. Bake custards until set, about 30 minutes, remove from roasting pan, and allow to cool for about 20 minutes.
5. Meanwhile, blanch chopped parsley in a large pot of boiling salted water until bright green, 20–30 seconds. Drain, allow to cool, and transfer to a food processor. Add 1/4 cup water and purée until smooth. Squeeze juice through a clean dish towel into a small skillet. Discard parsley. Warm juice over low heat, then whisk in butter and set aside.
6. Heat remaining 2 tbsp. oil in a medium skillet over medium-high heat. Add mushrooms and cook, stirring, until tender, 2–5 minutes, then adjust seasoning with salt and pepper. To serve, turn each custard out onto a medium plate and garnish with parsley sauce, mushrooms, and parsley sprigs.
Ratings & Reviews (4)
Simply garlic divine! The recipe is slightly flawed if followed precisely. The intensity of the garlic will increase if you allow it to saute longer than 5 minutes at medium-low heat. After sauteing the garlic, use that garlic oil to coat the inside of the ramekins. Additionally, ensure you use 4 Large Heads of Garlic, or 5 medium to small heads. otherwise the custard will lack sufficient garlic; unless a milder taste is desired. The addition of a pinch of salt to the custard will also improve flavor.The custard really must have the light parley sauce to offset the intensity of the garlic. Suburb dish if the cook knows what he or she is doing.
Simply garlic divine! The recipe is slightly flawed if followed precisely. The intensity of the garlic will increase if you allow it to saute longer than 5 minutes at medium-low heat. After sauteing the garlic, use that garlic oil to coat the inside of the ramekins. Additionally, ensure you use 4 Large Heads of Garlic, or 5 medium to small heads. otherwise the custard will lack sufficient garlic; unless a milder taste is desired. The addition of a pinch of salt to the custard will also improve flavor.The custard really must have the light parley sauce to offset the intensity of the garlic. Suburb dish if the cook knows what he or she is doing.
Wild hit. Used three heads of wild, fresh garlic for the custard. Yes, sauteed the normal garlic head, sliced thin, much longer than 5 mins, to the edge of browning. Garlic heaven.
Garlic Custard with Chanterelles and Parsley Sauce
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