Goat cheese and parmesan custards

Babiche Martens

Ingredients

1 to grease	Butter
6 cloves	Garlic
300 ml	Milk (Main)
2	Bay leaves, fresh
100 g	Goat's cheese (Main)
150 g	Parmesan cheese, grated. 50g for custards, 100g for wafers (Main)
2	Eggs
2	Eggs, (yolks only)
150 ml	Cream
1	Salt & freshly ground pepper, to season

Directions

1. Preheat oven 160C. Grease 6 ramekins. Simmer the garlic in milk with bay leaves for 20 minutes.
2. Remove bay leaves then puree the goat cheese and first measure of parmesan with half the milk.
3. Lightly whisk eggs, yolks, cream, remaining milk and seasoning then stir into garlic puree. Pour into ramekins.
4. Bake in a bain-marie (stand the dishes in a baking dish and pour hot water to reach half way up the sides).
5. Bake for 30 minutes or until just set. Serve with parmesan wafers.
6. To make the wafers, preheat oven to 180C,
7. Line a baking tray with greaseproof paper, spread grated parmesan and bake until bubbling and golden, approximately 15 minutes.