Roasted Garlic Flan

Name: Roasted Garlic Flan
Total time: 1 h
Yield: 6 servings
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

Recipe from Rozanne Gold

Adapted by Amanda Hesser

Total Time: 1 hour
Rating: 5(18)
Comments: Read comments

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. —Amanda Hesser

Featured in: In a World Of Cuisine, A Longing For Food

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Ingredients

Yield:6 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
Step 2
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.
Step 3
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.
Step 4
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.

Tip

Flan may be baked early in the day before it is to be served, and refrigerated in the baking molds. To reheat, place in the hot-water bath, cover with foil, and place in a preheated oven at 400 degrees for 10 minutes.