Fiddle heads custard tart

Ingredients (8 pers.) :

300 g of fiddle heads
3 eggs
2 egg yolks
150 ml of milk
1/2 onion
150 ml de cream 35%
1 garlics pods,
salt and pepper

Preparation :

Boil milk, cream with fiddle heads, onion, garlic, salt and pepper. Mix  with blender. Beat eggs in omelette with a fork, and add the blended mixture. Pour in ramekins. Cook in double boiler (350°F) for 1 hour. Serve warm.

Black goat tile

Grate160 g of goat cheddar cheese. Lay cheese on anti-adhesive paper in small disks of 8 cm diameter. Let a space of 1,5 cm between each tiles to consider sprawl through cooking. Bake 375°F oven +/- 10 minutes  until tiles got a rich uniform color of honey.