Ingredients
- 1 cup milk
- 4 large cloves garlic, peeled
- 2 teaspoons olive oil
- ⅓ cup small pearl tapioca
- 2 cups heavy cream
- 2 large eggs
- 2 egg whites
- 1 ½ teaspoons honey
- 1 teaspoon salt
- Pinch nutmeg
- Pinch white pepper
- Pinch cayenne pepper
- Nutritional Information
Nutritional analysis per serving (8 servings)
283 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 4 grams protein; 131 milligrams cholesterol; 351 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Preheat oven to 300 degrees. In a small saucepan, combine milk, 1 cup water and garlic, and bring to a simmer. Cook for 2 minutes, then drain garlic and pat dry.
- Place garlic in a baking pan, and drizzle with the oil. Roast until garlic is soft and golden brown, about 30 minutes.
- Meanwhile, prepare tapioca. Bring a large saucepan of water to a boil. Add tapioca, and simmer until tender, about 15 to 20 minutes. Drain and rinse well under cold running water.
- When garlic is roasted, transfer it to a large bowl and mash it with a fork; leave the oven on. Add cream, eggs, egg whites, honey, salt, nutmeg, white pepper and cayenne to the bowl, and mix well. Stir in the cooked tapioca.
- Ladle custard into eight 4-ounce ramekins. Place a roasting pan in oven, add ramekins, and fill pan with very hot tap water until it reaches halfway up the sides of the ramekins. Bake flans for 1 hour, until centers are set.
- Remove flans to a wire rack, and let cool for 20 minutes. To serve, run a knife around the sides of each ramekin, and then invert them onto serving plates. Serve as an accompaniment to lamb or beef.
Dining and Cooking