4 cloves black garlic peeled
9 oz milk
9 oz cream
1 vanilla pod
4 oz sugar plus 2 tsp for black garlic
4 bread rolls
2 oz butter, soft
4 tbs apricot jam
Put the black garlic through a press and mix lightly with 2 tsp of sugar to keep it separated.
Bring the milk, cream, salt and vanilla pod to a simmer and infuse for half an hour.
Mix the eggs and the 4 oz of sugar together and add the cream milk mixture.
Cut the rolls into slices, butter and tear into a buttered oven proof dish along with the black garlic.
Pour the milk over and bake in a 350 degree oven for 35 minutes, coating the top with apricot jam for the last 5 minutes.
Remove from the oven and let stand for 15 minutes before dusting lightly with the icing sugar.
Serve this warm or cold.
This is a recipe from an old friend in Wales. It is very old fashioned and totally delicious. I always serve it at the table because it looks so attractive in the dish.
I have tried making these with mini pitta breads but, believe it or not, the baguette is tastier.
1 large baguette, sliced into rounds
1 small tin pizza sauce
4 peeled cloves of black garlic
Shredded mozzarella cheese and parmesan cheese
Mash the black garlic and mix it with the pizza sauce. Let marinate for a couple of hours if you have the time. Spread it on the bread rounds, cover with the cheese and bake in a 400 degree oven
For 10 minutes.
The black garlic flavour is not recognizable, but makes it interesting. This was the most popular canape at my last party. It is simple and easy to prepare well ahead of time.
The Garlic Clubb
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