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Pdf2 cups of cream
½ cup of milk
2 garlic cloves, cut in half
½ tsp kosher salt
⅛ tsp ground pepper
½ cup grated Parmigiano Reggiano
2 eggs
2 egg yolks
Crostini
Caviar (optional)
Preheat oven to 300°F
In a small saucepan, combine the cream and milk, garlic, salt, and pepper, and cook over moderately high heat until bubbles appear around the edge. Whisk in the grated Parmigiano Reggiano
Remove from the heat, cover the saucepan, and let the cream steep for 20 minutes.
Preheat the oven to 300°F. Pour the cream mixture through a mesh strainer into a measuring cup or bowl. Discard the garlic and any solids left in the strainer.
In a separate bowl, whisk the eggs and the egg yolks. Temper the eggs by adding 2 tablespoons of the warm cream mixture to the eggs while whisking.
Whisk the tempered eggs into the cream mixture.
Pour the cream mixture, the custard into a 1-quart ovenproof dish.
Line a baking dish with a kitchen towel, set the custard dish in the center, and carefully pour about an inch of boiling water around it.
Bake until the edges are slightly brown and the center is still jiggly. This will take about 40-50 minutes.
Serve warm, or at room temperature with caviar (optional) and crostini.