Garlic Custard - cooking recipe

Ingredients

3 cups heavy whipping cream
15 garlic cloves, peeled
6 egg yolks
1/4 cup parmesan cheese, grated
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Preparation

Preheat the oven to 325 degrees. Butter six 4-ounce ramekins.
Combine the cream and garlic in a heavy saucepan. Bring to a boil over medium heat. Reduce the heat to low and cook until the garlic is very soft, about 15 minutes.
Strain the liquid through a strainer placed over a bowl. Press the garlic through the strainer and into the cream. Whisk to combine. (Let cool to luke-warm before adding the egg yolks.).
Add the egg yolks one at a time, whisking continuously. (The egg yolks can be whisked together, and slowly drizzled into the garlic-cream sauce under constant whisking; this step is much easier with a helper.).
Add the cheese, salt and pepper.
Pour into the prepared ramekins. Place the ramekins in a baking dish and fill with water half way up the ramekins. Bake until set, 20 to 30 minutes.
Let cool slightly before unmolding.
Serves 6.