These custards are great to serve with a grilled steak and rosemary-roasted baby potatoes. You may also vary the cheese: gorgonzola, truffle pecorino, asiago, gruyere, or use your imagination.
- 1 head of garlic roasted
- 2 egg yolks
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- 1 cup cream
- 1/4 teaspoon fresh grated nutmeg
- 3/4 cup fresh grated parmesan cheese
- 2 cups fresh spinach, chopped
Heat the oven to 350°F. Cut about 1/4 inch from the top of the garlic head to expose the cloves. Wrap the head in foil and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, separate the cloves and squeeze the garlic from the skins into a blender or food processor.
Add the egg yolks, 1 tsp. salt, and 1/2 tsp. pepper to the roasted garlic and pulse until completely smooth.
In a sauce pan, melt the butter, whisk in the flour and cook for about 3 to 4 minutes on low heat. Add the milk, cream and garlic paste. Cook until mixture starts to thicken. Grate fresh nutmeg into mixture and remove from heat.
Generously butter or oil six 4-oz. ovenproof ramekins. Divide the spinach between the ramekins and pour the custard over the spinach. Top with the parmesan cheese and put the ramekins in a deep roasting pan. Fill the roasting pan with enough boiling water to come three-quarters of the way up the sides of the ramekins.
Bake the custards until the centers are just set and the tops are very lightly browned, 35 to 40 minutes. Remove the ramekins from the water bath and cool on a rack to room temperature before unmolding.