This recipe came about because my good friend Deb Newell convinced us that Glamour garlic when baked is sweet and should be incorporated in desserts.
Pour 400mls of organic milk and 100mls of ‘pure’ -runny cream- (thickened if you must) into a saucepan with 5 heaped dessertspoons of sugar and dissolve over low heat. Do not let it bubble and simmer. Remove from heat when done.
Take 4 large eggs or 5 medium eggs and separate. (Make pav bases out of the egg whites). Whisk the egg yolks.
Meanwhile squeeze the roasted garlic out from the skins. One whole big bulb equivalent. More if you’re brave and mash it in a cup with a tablespoon of honey. Then add a little milk mixture to it, to mix it all up and make smooth. The honey adds an extra richness to the sweetness.
Finally, add the eggs to the milk mixture, then the garlic mash, then the vanilla and whisk it all together.
Vanillas vary in strength to me, I use ½ teaspoon of organic vanilla extract. Do a taste test- where you can add more honey, garlic or vanilla if needed.
Pour into a baking dish and place in a Bain Marie that has cold water in it.
Bake in a low oven, about 125 degrees. For 45-60 minutes. (I have an appalling oven and never really know the temperatures). It’s ready when it has set, and browned a little on top. Shake the dish and the custard should give a little shudder when ready.
I served this with BAKED RHUBARB.
Take a few stalks, cut into 2 inch pieces and lay then out in one layer in a baking dish. Sprinkle with lots of sugar and vanilla extract. Cover with foil and bake for 30 minutes at a low temperate. Remove foil and bake for a further 30 minutes. Rhubarb is then kept in pieces, and caramelised.
The above custard served 5. I never quite understand servings, because Phillip and I could quite easily have eaten all of it for dinner and skipped the roast lamb beforehand.