Garlic Creme Caramel Totally Garlic Cookbook by Helene Siegel &Karen Gillingham

Garlic Creme Caramel Totally Garlic Cookbook by Helene Siegel &Karen Gillingham
Something different for this weeks dessert

1 cup sugar or sugar substitute
6 garlic cloves, peeled Use the Amazing EZ Roller from The Garlic Shoppe
1 head roasted garlic, peeled
8 egg yolks
1 12 ounce ca evaporated milk
First ROAST GARLIC HEAD
Preheat oven to 350 degrees
Using a sharp knife cut about 1/2 off the top of each garlic head. Arrange in a shallow baking dish or a clay roaster and drizzle oil evenly over the tops Bake 45 to 60 minutes or until soft, brushing often with oil
Serves 6
PREHEAT oven to 350 degrees F
In small heavy skillet, place 1/2 cup sugar. Cook over medium heat until sugar is carmelized.
Immediately pour hot syrup into t (6 ounce) custard cups. Drop 1 fresh garlic clove in center of each.
In blender, combine roasted garlic cloves, egg yolksm evaporated milk, and remaining sugar. Process to blend. Strain Mixture into custard cups. Arrange cups in baking pan and pour in water to half depth of cups. Bake about 30 minutes or until custards are almost set in center. Remove cups from pan and cool.
Cover and chill well until ready to serve.
Serves 6