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Ingredients
- 12 x Cloves garlic, blanched
- 300 ml Lowfat milk
- 1 x Bay leaf
- 1 sprg thyme
- 100 gm Soft fresh goats' cheese
- 1 x Egg
- 2 x Egg yolks Salt Freshly grnd black pepper
- 150 ml Cream
Directions
- Preheat oven to 160C and butter 6x150ml souffle dishes. Simmer blanched garlic in lowfat milk with bay leaf and thyme till quite soft. Strain and throw away herbs. Puree garlic with cheese and half the lowfat milk in a food processor.
- Lightly beat the egg, egg yolks, seasonings, cream and remaining lowfat milk together and stir into garlic puree. Pour into prepared souffle dishes.
- Stand custards in a baking dish lined with a tea towel and pour in warm water to come halfway up their sides.
- Bake for 20 min till just set. Serve hot with garlic-swiped croutons on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 643g | |
| Calories 824 | |
| Calories from Fat 515 | 63% |
| Total Fat 58.53g | 73% |
| Saturated Fat 36.38g | 146% |
| Trans Fat 0.0g | |
| Cholesterol 348mg | 116% |
| Sodium 634mg | 26% |
| Potassium 903mg | 26% |
| Total Carbs 37.32g | 10% |
| Dietary Fiber 2.7g | 9% |
| Sugars 17.89g | 12% |
| Protein 41.13g | 66% |
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