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.
6 servings
Preparation
- 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.
- 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
Dining and Cooking