A Rich, Luxuriant Custard

Peggy Vanbianchi of Kingston wanted the recipe for one of her favorites, the Garlic Custard served at Santa Fe Cafe's two locations, Phinney Ridge and Ravenna. Rich and luxuriant, the custard is served on a pool of red chili and goat's milk cheese sauce.

For best results, prepare the custard the day before serving and refrigerate, allowing the flavors to meld. Just before serving, return the custard and its sauce to the oven for 5 minutes.

By Request helps readers get recipes for dishes they have enjoyed at restaurants, and to locate recipes they have heard about or lost. Write to: By Request, c/o Food, The Seattle Times, P.O. Box 70, Seattle, WA 98111.

---------------------------------- THE SANTA FE CAFE'S GARLIC CUSTARD ----------------------------------

3 servings

Custard:

1 cup whipping cream

3 ounces peeled garlic cloves (about 2 dozen large cloves)

4 egg yolks

1/4 teaspoon salt

1/2 teaspoon ground white pepper

1 teaspoon freshly ground nutmeg

Sauce:

2 ounces goat cheese, room temperature

6 ounces (3/4 cup) red chili sauce, warmed (see note)

red chili powder

tortilla chips, preferably blue corn

1. To prepare the custard: In a saucepan gently heat the whipping cream and garlic until the cloves are tender, about 10-15 minutes. Puree the mixture in a food processor or blender until very smooth. Whisk into the egg yolks; whisk in the salt, pepper and nutmeg.

2. Lightly butter three 4-ounce molds or custard cups. Pour the custard into the prepared cups and put into a deep pan for a water bath. Add water to come three-fourths of the way up the sides of the molds.

3. Bake in a preheated 375-degree oven until the tops are dark golden brown. Remove the custards from the water bath. Cool, cover and refrigerate. (For best results prepare the custards a day in advance.)

4. To prepare the sauce: Puree the softened goat cheese and warm chili sauce in a food processor or blender. Set aside.

5. To serve: Use a small knife to cleanly rim the sides of the mold. Place the molds, inverted on a baking sheet, in a preheated 375-degree oven 5 minutes. Pool the sauce on 3 ovenproof serving dishes. Lift the mold from the custard and, using a spatula, transfer the custards onto the sauced plates. Decorate the tops of the custards with red chili powder through a wax paper stencil or sift through a fine sieve. Return to the oven and heat 5 minutes.

6. Serve with the tortilla chips.

Data per serving Calories 474 Protein 12g Fat 41g Carbohydrates 19g Sodium 613mg Saturated fat 23g Monounsaturated fat 12g Polyunsaturated fat 2g Cholesterol 404mg