Creamy Garlic Escargot

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 sheets phyllo dough
• 4 teaspoons butter or margarine, melted
• 32 helix snails, without shells
• 4 egg yolks
• 1 tablespoon melted butter
• 2 tablespoons minced garlic
• 1 quart heavy whipping cream
• salt and pepper to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Brush each of the 4 phyllo sheets with the 4 teaspoons melted butter or margarine, stack them, and cut into 8 squares. Press 2 squares into each of 4 oven-safe ramekins or muffin cups, then bake 8 to 10 minutes until golden and crisp.

2. Melt the 1 tablespoon melted butter in a large skillet over medium heat. Add the 2 tablespoons minced garlic and cook about 1 minute, stirring, until fragrant.

3. Add the 32 snails to the skillet, season lightly with salt and pepper, and cook 3 to 4 minutes, stirring, until hot throughout.

4. Pour in the 1 quart heavy whipping cream and simmer over medium-low heat about 10 minutes, stirring often, until slightly reduced.

5. In a bowl, whisk the 4 egg yolks. Slowly add a ladle of the hot cream to the yolks, then stir the mixture back into the skillet.

6. Cook gently over low heat 2 to 3 minutes, stirring, until the sauce thickens and reaches 160°F (71°C). Do not let it boil.

7. Taste the sauce and adjust with salt and pepper.

8. Place the phyllo cups on plates, divide the snails among them, and spoon the creamy garlic sauce over the top. Serve immediately while warm.