The Midnight Garlic and Cream Cocotte
RecipeChamp
- January 27, 2026
The Midnight Garlic and Cream Cocotte
Comfort in a ramekin that will make you forget your troubles.
I remember one drizzly Tuesday in a hidden alley of Paris, shivering and hungry. I ducked into a tiny cafe where the air was thick with the scent of slow-roasted garlic and old books. The chef, a man who looked like he hadnt slept since the seventies, served me these eggs, and honestly? I think I saw stars. Its that perfect blend of simplicity and decadence that makes you want to lick the ramekin clean. It has been my secret weapon for gloomy mornings and late-night cravings ever since. Its not just food; its a warm blanket for your soul.
Ingredients
- ✔ 2 large pasture-raised eggs
- ✔ 1/4 cup heavy cream (dont you dare go low-fat here)
- ✔ 3 cloves of garlic, smashed and minced into a paste
- ✔ 1 tablespoon unsalted butter
- ✔ A generous pinch of flaky sea salt
- ✔ Freshly cracked black pepper to taste
- ✔ A small handful of snipped chives for that pop of green
Preparation
-
12 minutes
Start by buttering your ramekins like you really mean it. We want that egg to slide around like it is on silk, so do not be shy with the butter.
-
23 minutes
Whisk that minced garlic directly into your fresh cream. Let it sit for a few minutes so the flavors can have a little meeting and get to know each other.
-
32 minutes
Pour the garlic-infused cream into the bottom of the ramekins and then gently crack an egg into each one. Be careful not to break those golden yolks!
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412-15 minutes
Slide them into a preheated oven at 375 degrees. You are looking for the whites to be just set while the yolks stay wobbly and glorious.
