Roasted Garlic Custard (Aioli)

1 cup cream
1 clove garlic, crushed
2 eggs
1 egg yolk
1/2 cup roasted garlic puree
Salt and pepper

Heat oven to 325 degrees F.

Scald the cream and the crushed garlic and allow to cool slightly.

In a bowl, stir together the whole eggs and the yolk. Temper the egg mixture by adding 2 ounces of the cream to the bowl. Then stir in the remaining cream. Pass through a fine sieve into another bowl.

Stir in the garlic puree. Season with salt and pepper.

Butter four 3-ounce molds and ladle the custard into each one. Place molds in a shallow pan and fill the pan with hot water so the liquid reaches halfway up the side of the molds.

Bake covered for about 50 minutes or until the custards are just set. Allow to cool slightly.

Run a knife around the inside of the mold and turn the custard out onto each of four plates. Serve with vegetables, meat or fish.