The secret to this delicious flan which cooking with garlic is to
season it very well with salt and pepper. Serve the hot custard, cut
into wedges with roast beef, lamb or pork loin, or with grilled pork
Makes 6 to 8 servings
1 large head garlic, separated into cloves, boiled in water to cover
for 5 minutes, drained and peeled.
1.5 cups well flavored chicken stock
2 cups milk or half and half, heated just until bubbles appear around
the edges of the pan, cooled slightly
2 whole large eggs
4 large egg yolks
Salt and freshly ground black pepper to taste
3 tablespoons chopped fresh parsley
Fresh parsley sprigs
In a medium size saucepan, combine the garlic with the stock. Cooking
the garlic and stock over low heat, until very soft, 25 to 30 minutes.
Drain, reserving the stock for making garlic flavored sauces. Puree the
garlic in a small food processor or herb grinder or in a mortar with a
Preheat the oven to 350 F. Generously butter a 1 quart flan mold or an
8 inch cake tin.
In a medium size bowl, beat together the eggs and the egg yolks until
they are very light in color. Beat in about 1/2 cup of the hot milk, and
then beat this egg mixture into the remaining milk. Simmer over very
low heat, stirring, until the mixture just coasts the back of a spoon,
1 to 2 minutes. Remove the saucepan from the heat and strain the
mixture through a sieve into the same bowl that held the eggs. Beat in
the garlic puree and season well with salt and pepper. Stir in the
Pour the flan mixture into the prepared mold. Set the mold into a
larger shallow baking pan. Pour enough boiling water into the baking
pan to reach halfway up the outside of the mold. Bake until the flan is
set in the middle and a sharp knife inserted in the custard comes out
clean, 50 to 55 minutes. Remove from the oven.
Take the mold out of the water bath and let it stand for 5 minutes. Run
a knife carefully around the inside edge of the mold and invert the
flan onto a heated serving plate. Server this simple cooking with
garlic recipes very hot, garnished with the parsley sprigs.
Tips: Moisten the serving late very slightly before unfolding the flan.
This will allow you to shift the flan if it isn't well centered.