23/ Garlic Custard with Salsa Fresca and Herbed Hazelnuts

For the custard, whisk together: 

• 2 tbl roasted garlic 
• ½-1 minced jalapeno chili
• 2 eggs
• 4 egg yolks
• ½ tsp. salt
• pinch of fresh nutmeg & pepper

Pour into buttered ramekins (6-8 depending on size of ramekin) and bake in a water bath in a 300° oven until set and knife inserted in middle comes out clean. Can keep in water bath to keep warm, or allow to cool and cover with plastic wrap in refrigerator to make in advance. Warm up by placing in a warm water bath again. 

For salsa fresca vinaigrette, pulse together:

• 1 c. salsa fresca
• 1 tsp. mustard
• ¼ c. balsamic vinegar
• ½ c. olive oil

For herbed hazelnuts, lightly saute for a couple minutes: 

• 1 c. hazelnuts, toasted
• 2 tbl. butter
• ¼ tsp. dried oregano leaves, crumbled
• ¼ tsp. dried thyme leaves, crumbled
•  ¼ tsp. cumin
• cayenne, salt & pepper to taste

To plate: invert custards onto a puddle of salsa fresca. Sprinkle hazelnuts on top/around and serve with crackers or sliced baguette.