Instructions: Grease ten 6-ounce ramekins. In a medium-sized saucepan, combine the grits, milk, cream, garlic, black pepper, and salt and simmer until the grits are fully cooked. Set aside and let cool.

Preheat oven to 300 F.

To make the custard:
In a large bowl, stir together all of the ingredients until well combined.

Place 2 tablespoons of the reserved grits mixture in each ramekin and top with 1 tablespoon of the cheese. Divide the custard mixture among the ramekins and bake in a water bath for 30 minutes or until fully set.

Remove the ramekins and let cool. Remove the set custard from the ramekins and place on small serving plates. Serve.

YIELD: 10 SERVINGS

INN AT BLACKBERRY FARM
WALLAND, TENNESSEE

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