Prep 45 mins
Cook 1 hr 40 mins
A creation of Kevin Reilly, chef at Zoe. An unusual and very tasty side, excellent with roast lamb or beef. Since the roasted garlic in this is so good, I recommend making lots more than the recipe requires and reserving it for other uses--after all, you have the blanching liquid and you are using the oven anyway. If you do make more, just drizzle extra oil over the extra cloves of garlic.
- 1 cup milk
- 4 garlic cloves, large, peeled
- 1⁄3 cup small pearl tapioca
- 2 cups heavy cream
- 2 large eggs
- 2 egg whites
- 1 1⁄2 teaspoons honey
- 1 teaspoon salt
- 1⁄4 teaspoon nutmeg (best if freshly grated)
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon cayenne pepper
- Preheat oven to 300°F.
- In a small saucepan, combine milk, 1 cup water and garlic and bring to a simmer, cook for two minutes, drain garlic and pat dry (the liquid can be reserved for use in another dish).
- Place garlic in a baking pan and drizzle with the olive oil and roast until garlic is golden brown and soft -- about thirty minutes.
- Meanwhile, prepare the tapioca by bringing a large saucepan of water to boil, add the tapioca and simmer it till tender--15 to 20 minutes.
- Drain the tapioca into a colander and rinse it well under cold running water.
- When the garlic is roasted, transfer it to a bowl and mash it with a fork (Leave the oven on).
- Add all the remaining ingredients (except the tapioca) to the garlic in the bowl and mix well.
- Stir in the tapioca.
- Ladle the custard mixture into eight 4-ounce ramekins.
- Place a roasting pan in the oven, place the ramekins in the pan, and add very hot tap water to the pan until it reaches halfway up the sides of the ramekins.
- Bake the flans for one hour, until the centers are set.
- Remove the ramekins to a wire rack and let cool for 20 minutes.
- To serve, run a knife around the sides of each ramekin and then invert onto serving plates.