Add the purée to a blender and the garlic, salt, paprika, full fat, milk, and cream and blitz at medium speed for a minute
Add the eggs and pulse blitz until properly combined
Pour custard into ramekins
Place ramekins into water bath and place in the oven, bake at 150°C for 25 minutes. The custard is done when there is a slight jiggle.
Using a spatula remove the ramekins and place on a wire rack to cool
Serve warm with a basil, olive oil, Oregon, and tomato salad sprinkled with pinenuts as an optional extra add goat cheese
Notes
See here for my Smoked red pepper Purée Smoked Red Pepper PuréeServe with chilled chardonnay and saladA great pairing is a mix of rocket, spinach, origanum, thyme and mint leaves along with a few slices of goats cheese and chrorizo. Crusty bread or croutons also give a nice crunch to balance the smooth velvety texture of the custard. Tip Substitute smoked salmon for the red pepper purée just to be fancy
