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Fresh Spinach and Roasted-Garlic Custards
- 2 cups heavy whipping cream
- 2 cups (firmly packed) stemmed fresh spinach leaves (about 3 1/2 ounces)
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground white pepper
- 4 large eggs
- 1 tablespoon finely mashed Roasted Garlic
- Extra-virgin olive oil (for garnish)
Directions:View on Bon Appetit
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