perfect roast chicken, asparagus, herb pilaf, and traditional vanilla custard

Last night I cooked my fiance a meal that included two of his favorite things: roast chicken, and traditional vanilla custard.  People always say the way to a man's heart is through his stomach, and this dinner will be sure to get you his heart, or come pretty darn close!

Ingredients:
3 1/2 - 5lb chicken
asparagus
Near East Pilaf
kosher salt
pepper
head of garlic

Preheat oven to 425 degrees farenheit.

Rinse and pat dry chicken.  remove any feathers and giblets.  Liberally salt and pepper the interior cavity of the chicken, then put a head of garlic cut in half in the cavity.  Put in the oven and cook for an hour and a half.

While the chicken is cooking, prepare the asparagus.  Snap the asparagus where it bends naturally.  Toss with EVOO, coat with kosher salt and pepper.  Put in oven for 15 minutes at 425 (at the tail end of cooking the chicken).

The rice I cook according to directions on box and will take more or less the same amount of time as the asparagus.  Combine, serve, and enjoy!

For the vanilla custard, whisk together three eggs and 1/3 cup sugar and a pinch of salt.  On the stove heat 1 1/2 cups whole milk until just steaming.  Slowly whisk the milk into the egg mixture, and then whisk in one teaspoon vanilla extract.

In the meantime butter 3-cup souffle cup and then dust sugar over the butter.  Pour the mixture into the sugared cup.  Put the souffle cup into a pan and pour boiling water in the pan up to halfway of the cup.  Grate fresh nutmeg over the top of the souffle.  Put in the oven for 45 minutes at 325 degrees farenheit.  Take the custard out of the oven and let cool for thirty minutes.  Enjoy!