Best 2 Garlic Custards Recipes

Garlic custards are a versatile and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. With a custard base, garlic, and various mix-ins, these custards are a great way to use up leftover vegetables, herbs, or proteins. From classic garlic custards with gruyère cheese to roasted red pepper and spinach garlic custards, the possibilities are endless. You can even make sweet garlic custard with a hint of vanilla or orange zest. No matter your taste, there's a garlic custard recipe that's perfect for you. All of the recipes are easy to follow and can be tailored to your dietary needs and preferences. So, get creative and enjoy the deliciousness of garlic custards!

Here are our top 2 tried and tested recipes!

FRESH SPINACH AND ROASTED-GARLIC CUSTARDS

Fresh Spinach and Roasted-Garlic Custards image

Provided by Alfred Portale

Categories Milk/Cream Food Processor Egg Garlic Side Bake Vegetarian Spinach Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 cups heavy whipping cream
2 cups (firmly packed) stemmed fresh spinach leaves (about 3 1/2 ounces)
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground white pepper
4 large eggs
1 tablespoon finely mashed roasted garlic
Extra-virgin olive oil (for garnish)

Steps:

Preheat oven to 325°F. Butter six 3/4-cup ramekins or custard cups and place in 13x9x2-inch metal baking pan. Fill large bowl with ice and water. Bring cream to simmer in medium saucepan. Remove cream from heat. Add spinach, salt, and white pepper and stir until spinach wilts, about 1 minute. Place saucepan over ice water; stir to cool mixture quickly.
Pour cooled spinach mixture into blender; add eggs and roasted garlic . Blend until spinach is pureed and custard is smooth. Divide custard among prepared ramekins. Pour enough hot water into pan to come halfway up sides of ramekins.
Bake custards until gently set in center, turning pan after 30 minutes, about 55 minutes total. Do ahead Can be made 1 day ahead. Cool custards in water. Remove from water, cover, and chill. Rewarm custards 2 at a time, uncovered, about 1 minute in microwave at 50 percent power.
Cut around custards to loosen and turn out onto plates. Drizzle with extra-virgin olive oil and serve.

GARLIC CUSTARDS

Garlic Custards image

Provided by Food Network

Categories appetizer

Time 4h

Yield 30 minutes

Number Of Ingredients 29

Ingredients

1 whole head garlic
Olive oil
2 tablespoons roasted garlic
1 jalapeno chile, minced very fine
2 cups cream
4 egg yolks
2 whole eggs
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
Vinaigrette, recipe follows
Herbed Hazelnuts, recipe follows
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon Dijon mustard
1 cup Salsa Fresca, recipe follows
2 tablespoons butter
1 cup hazelnuts (filberts), toasted
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
Pinch cayenne
1/8 teaspoon ground cumin
Salt and freshly ground black pepper
1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
1/4 cup finely chopped onion
1/4 cup chopped fresh cilantro leaves
1 jalapeno or serrano chile, seeded, deveined, and finely chopped
3 tablespoons fresh lime juice
Salt and freshly ground black pepper

Steps:

Preheat the oven to 200 degree F.
Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
Preheat the oven to 300 degrees F.
Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)

Tips:

Choose Fresh Garlic: The fresher the garlic, the better the flavor of your custards will be.
Use a Food Processor: A food processor will make quick work of mincing the garlic and combining it with the other ingredients.
Strain the Mixture: Straining the mixture will remove any bits of garlic that could give the custards a grainy texture.
Use Ramekins: Ramekins are individual baking dishes that are perfect for custards. They allow the custards to cook evenly and prevent them from spreading out too much.
Bake in a Water Bath: Baking the custards in a water bath will help to create a smooth, creamy texture.
Chill Before Serving: Chilling the custards before serving will allow them to set and develop their full flavor.

Conclusion:

Garlic custards are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover garlic. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So next time you're looking for a new and exciting way to enjoy garlic, give garlic custards a try.