ROASTED GARLIC FLAN

Roasted Garlic Flan image

The cookbook author Rozanne Gold does more with three ingredients than most cooks can do with 10 or 12. Here she combines elephant garlic, cream and eggs into a flan of remarkable simplicity and depth of flavor.

Provided by Amanda Hesser

Time 1h

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 large heads elephant garlic
1 1/2 cups heavy cream
3 extra-large eggs
1 teaspoon salt
Freshly ground white pepper to taste

Steps:

Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 15 grams, Sodium 253 milligrams, Sugar 2 grams, TransFat 0 grams