Preheat oven to 300 degrees F. Lightly butter 4 (3/4-cup/6-ounce) ramekins and dust the bottoms and sides of each with 1 teaspoon of bread crumbs and set inside a roasting pan large enough to hold the cups without touching.
In a small saucepan, gently heat the cream and thyme. Remove from the heat and let cool slightly. In a large bowl, beat the eggs and egg yolks. Add the roasted garlic, salt, and pepper and whisk together. Add the warm cream and whisk until smooth. Add the Parmesan and whisk to combine. Pour into the prepared custard cups and fill the roasting pan with warm water to come half way up the sides of the ramekins. Bake until set and a knife inserted into the center comes out clean, 35 to 40 minutes.
When the custards are nearly ready, in a bowl toss the shrimp with the Essence to coat. Heat a large, heavy, ungreased skillet over high heat. When very hot, add the shrimp and sear until cooked through, 2 to 3 minutes per side..
Remove the cups from the water and wipe dry. Run a thin, sharp knife around the edges to loosen the custards. Invert onto plates and shake gently to release. Spoon a small amount of the Green Onion Coulis on top, and surround with shrimp and serve.
Roasted Garlic:
Preheat the oven to 350 degrees F.
Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic to expel the cloves into a bowl. Mash into a paste. Set aside until needed.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Green Onion Coulis:
Bring a medium pot of salted water to a boil. Add the green onions and blanch for 20 seconds. Remove with a slotted spoon and shock in an ice bath. Remove and dry on towels. Thinly slice and puree in a blender with the olive oil and salt. Adjust the seasoning, to taste, and serve with the Roast Garlic Custards.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	969.34 Kcal (4058 kJ)
Calories from fat	674.53 Kcal
		% Daily Value*
Total Fat	74.95g	115%
Cholesterol	416.67mg	139%
Sodium	5639.6mg	235%
Potassium	560.44mg	12%
Total Carbs	55.24g	18%
Sugars	1.44g	6%
Dietary Fiber	6.64g	27%
Protein	27.28g	55%
Vitamin C	6.6mg	11%
Vitamin A	0.3mg	10%
Iron	6.3mg	35%
Calcium	321.8mg	32%

Amount Per 100 g
Calories	307.2 Kcal (1286 kJ)
Calories from fat	213.77 Kcal
		% Daily Value*
Total Fat	23.75g	115%
Cholesterol	132.05mg	139%
Sodium	1787.29mg	235%
Potassium	177.61mg	12%
Total Carbs	17.51g	18%
Sugars	0.46g	6%
Dietary Fiber	2.1g	27%
Protein	8.65g	55%
Vitamin C	2.1mg	11%
Vitamin A	0.1mg	10%
Iron	2mg	35%
Calcium	102mg	32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.