Scald milk in a saucepan and add garlic. Remove mixture from heat and cool for 15 minutes, then strain through a sieve, discarding garlic.
In a bowl, slowly whisk together whole eggs and yolks. Add milk in a slow stream, whisking continuously. (Milk will curdle if added too quickly.) Continue whisking and stir in parsley, salt and pepper. Add 1/4 cup Parmesan cheese to mixture.