Instructions: Preheat oven to 160C and butter 6x150ml souffle dishes. Simmer blanched garlic in milk with bay leaf and thyme until quite soft. Strain and discard herbs. Puree garlic with cheese and half the milk in a food processor.

Lightly beat the egg, egg yolks, seasonings, cream and remaining milk together and stir into garlic puree. Pour into prepared souffle dishes.

Stand custards in a baking dish lined with a tea towel and pour in hot water to come halfway up their sides.

Bake for 20 minutes until just set. Serve warm with garlic-swiped croutons on the side.

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