Amanda Laird: Goat cheese and parmesan custards

Goat cheese and parmesan custards. Picture / Babiche Martens

Serves 6

Butter for greasing
6 cloves garlic
300ml milk
2 fresh bay leaves
100g goat cheese
50g parmesan, grated, plus 100g extra
2 eggs
2 yolks
150ml cream
Salt and freshly ground pepper

1. Preheat oven 160C. Grease 6 ramekins. Simmer the garlic in milk with bay leaves for 20 minutes. Remove bay leaves then puree the goat cheese and first measure of parmesan with half the milk.

2. Lightly whisk eggs, yolks, cream, remaining milk and seasoning then stir into garlic puree. Pour into ramekins.

3. Bake in a bain-marie (stand the dishes in a baking dish and pour hot water to reach half way up the sides). Bake for 30 minutes or until just set. Serve with parmesan wafers.

4. To make the wafers, preheat oven to 180C, line a baking tray with greaseproof paper, spread grated parmesan and bake until bubbling and golden, approximately 15 minutes.