Saturday, August 27, 2011

Curried Garlic Custard

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There's nothing to beat the arrival of rains after some intense heat. It only becomes better if you don't need to go to office or run any errands. A nice lunch (not too elaborate) and a good glass of wine is all you need and you can enjoy the rain from the cozy confines by the windows. I just did that sometime back and loved the feeling. We had juicy pork chops, with mashed potatoes and garlic custard on the side.
Though I have tried it before, this time I tried to get a little adventurous by adding some curry powder. The result was excellent. The creaminess only interrupted by a hint of spice playing on your tongue. It is also very easy to make and believe me you need to seriously work hard to get this one wrong.

Curried Garlic Custard
Garlic, peeled - 12 cloves
Milk - 300 ml.
Bay Leaf - 1
Salt - 1 Tsp.
Thyme - 1 Sprig
Eggs, whisked - 4
Cream - 250 ml.
Ground Black Pepper - 1 Tsp
Chilli Flakes - 1 Tsp
Curry Powder - 1 Tsp

1. Roughly chop the garlic cloves.
2. Take milk in a saucepan. Add in the chopped garlic, bay leaf and sprig of thyme. Put the saucepan on the flame and bring to a boil. Simmer for about 10 minutes. Take off flame and cool.
3. Take out the thyme sprig and bay leaf.
4. Puree the garlic with some milk. Push the mixture through the sieve.
5. Add in the whisked eggs and cream. Mix gently.
6. Add in the black pepper and chili flakes. Mix gently.
7. Divide the mixture into 6 ramekin or custard cups.
8. Sprinkle the curry powder on top of all ramekins.
9. Cover the ramekins with aluminum foil. Place the ramekins in a baking dish. Pour hot water into the baking dish so that it comes to halfway of the ramekins.
10. Bake at 160ÂșC for 35-40 minutes or till custard is set ( Will be a little wobbly).
11. Remove from baking dish and discard the foil. Serve warm.


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