Wild Garlic Custard is a modern British recipe for a classic wild food vegetarian starter of wild garlic in a bake cheese, cream, milk and egg yolk custard base. The full recipe is presented here and I hope you enjoy this classic British version of: Wild Garlic Custard.
250ml double cream
250ml milk
4 egg yolks
100g freshly-grated Parmesan cheese
pinch of cayenne pepper
3 tbsp wild garlic leaves, finely chopped
salt and freshly-ground black pepper, to taste
wild garlic flowers, to garnish
triangles of , to accompany
Method:
Brush the insides of eight deep ramekins (about 75ml) with melted butter.
Whisk together the cream, milk and egg yolks in a bowl then mix in the grated cheese. Season with salt and black pepper and add a pinch of cayenne pepper. Whisk to combine then add the wild garlic leaves and immediately divide the custard between the ramekins.
Sit the ramekins is a deep roasting tin then fill with hot water so that it comes 2/3 of the way up the sides of the ramekins. Cover the tops of the ramekins with greaseproof (waxed) paper then transfer to an oven pre-heated to 150°C and bake for about 35 minutes, or until the custard mixture has just set (when done, a skewer inserted into the centre should emerge cleanly).
Serve hot, garnished with wild garlic flowers and accompanied by triangles of .
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