- 4 garlic cloves, peeled
- 1 cup heavy cream
- 2 ounces freshly grated Parmigiano-Reggiano cheese
- 3 egg yolks
- 1/4 teaspoon salt, divided
- 4 teaspoons sugar
- Preheat the oven to 425°F. Place 4 (4-ounce) ramekins in an Anolon® roasting pan. Bring a saucepan of water to a boil over high heat; remove from the heat.
- Wrap the garlic cloves in a small piece of aluminum foil. Place the packet directly on the oven rack and roast until very soft, about 35-40 minutes. Remove from the oven and let cool 5 minutes. Transfer the garlic to a cutting board and mash to a paste with a fork. Reduce the oven temperature to 300°F.
- Combine the garlic and heavy cream in a saucepan and bring to a simmer over medium heat. Add the cheese and cook, stirring, until smooth, 2-3 minutes. Lightly beat the egg yolks in a medium bowl. Whisk a small amount of the hot cream mixture into the egg yolks, then whisk in the remaining cream in 2 additions. Divide the mixture evenly among the ramekins. Pour just enough of the hot water into the roasting pan to come 3/4 of the way up the sides of the ramekins.
- Bake the custards until they are just set (they should slightly jiggle in the center), about 21-22 minutes. Remove from the oven then use a wide spatula to transfer the ramekins to a heatproof surface.
- Combine the sugar and salt in a bowl. Sprinkle the sugar mixture over the 4 custards.
- Working with one custard at a time, move the crème brulee torch in a circular motion about 2-inches above the surface until the sugar melts and browns, about 1-2 minutes.