Ingredients Jump to Instructions ↓

  1. 2 cloves elephant garlic, thinly sliced

  2. 1 cup roasted garlic cloves

  3. 1 cup good quality goat cheese, or Chevre

  4. 4 large eggs

  5. 1 1/2 cups cream

  6. 2 tablespoons freshly grated Pecorino

  7. 1/4 cup freshly chopped garlic chives

  8. 1 1/4 teaspoons salt

  9. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Put oven rack in middle position and preheat oven to 325 degrees F. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper.

  2. Line the ramekins with thinly sliced elephant garlic.

  3. In a food processor add the roasted garlic, goat cheese , eggs, milk , cheese, garlic chives, salt and pepper and process until smooth, about 1 to 2 minutes.

  4. Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 30 minutes.

  5. Transfer pan to a rack to cool slightly, 10 to 15 minutes.

  6. Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately.

  7. *Chef's Note: You do not have to invert the flan onto a plate. In that case, just butter the ramekins and do not line with parchment paper.


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