Garlic Caramel Cream

by Betty Bee



If you are an adventurer, if you dare to go where others fear to tread, this is a dessert you will want to try…..just because it’s there.


Serves 4


For the cream

300 ml single cream

1 egg

2 egg yolks

50 g  caster sugar

1 garlic clove, peeled


For the garlic caramel

Half a head of garlic, peeled

1 teaspoon olive oil

1 tablespoon sugar

Preheat the oven to 180 degrees or gas mark 6.

In a bowl whisk the egg and egg yolks until thick and pale.

In a saucepan, over a medium heat bring the cream and the garlic clove to the boil. Remove from the heat and allow to cool slightly then whisk the cream into the eggs and sugar. Strain the mixture into a jug, discard the garlic clove. Divide the mixture into four dishes. Place the dishes in a bain-marie and bake in the oven for ten minutes or until lightly set.

Remove from the oven and allow to cool. Meanwhile pass the peeled garlic cloves through a garlic press. Heat the olive oil in a frying pan. Add the garlic and the sugar and cook until golden and then use the garlic caramel to top each of the four dishes.

Chill well before serving.