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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 analysis per serving (8 servings)
11 grams carbs; 117 milligrams cholesterol; 283 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 1 gram trans fat; 280 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Place garlic in a baking pan, and drizzle with the oil. Roast until garlic is soft and golden brown, about 30 minutes.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes