Roasted Garlic Flan

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.

Ingredients

• 2 large heads elephant garlic
• 1 ½ cups heavy cream
• 3 extra-large eggs
• 1 teaspoon salt
• Freshly ground white pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    277 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 6 grams protein; 185 milligrams cholesterol; 453 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

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

• 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.

1 hour