Roasted Garlic And Tapioca Flan
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
Ingredients
- 1cup milk
- 4large cloves garlic, peeled
- 2teaspoons olive oil
- ⅓cup small pearl tapioca
- 2cups heavy cream
- 2large eggs
- 2egg whites
- 1½teaspoons honey
- 1teaspoon salt
- Pinch nutmeg
- Pinch white pepper
- Pinch cayenne pepper
Nutritional analysis per serving (8 servings)
286 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 5 grams protein; 280 milligrams sodium
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.
Powered by
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
Advertisement