Roasted Garlic Custard

2 cups heavy cream

2 tablespoons roasted garlic

½ teaspoon nutmeg

1 teaspoon salt

½ teaspoon white pepper

6 eggs

Extra virgin olive oil

Preheat oven to 325 degrees.  Butter 6 - ¾ cup ramekins or custard cups and place them

in a 9x13” pan.  Fill a large bowl with ice and water.  In small sauce pan bring cream to a

simmer.  Remove cream from the heat, and place pan onto of the bowl of ice & water.  Stir cream to cool cream quickly.  Pour the cooled cream, roasted garlic, and nutmeg into a blender.  Blend adding eggs one at a time.  Pour custard into the ramekins, filling ramekins about half full.  Put about ½” of water in baking pan and place in the preheated oven.  Bake custards for about 55 minutes, or until set in center.   Drizzle custards with a good EVOO and serve.