ROASTED GARLIC AND TAPIOCA FLAN
Steps:
- 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.
- Place garlic in a baking pan, and drizzle with the oil. Roast until garlic is soft and golden brown, about 30 minutes.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 15 grams, Sodium 276 milligrams, Sugar 5 grams, TransFat 0 grams
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peter otieno
[email protected]I'm not a big fan of garlic, but I'm curious about how it tastes in this flan. I might give it a try.
Nadiya Dogar
[email protected]This flan looks amazing! I can't wait to try it.
Tanis Mackendy
[email protected]I would love to try this recipe, but I don't have a kitchen torch. Do you think I could use a regular oven to caramelize the sugar on top?
Nagadya Esther
[email protected]Overall, I thought this was a good recipe. The flan was delicious and the roasted garlic added a nice touch. I would definitely make it again.
Shakin
[email protected]I had some trouble getting the flan to set properly. I think I may have overcooked it slightly.
Kevin Youngblood
[email protected]This flan is a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Oscar Zurita
[email protected]I made this flan for a dinner party and it was a huge hit! Everyone loved the unique flavor and texture of the roasted garlic and tapioca.
Kora Walker
[email protected]I found this recipe to be very easy to follow. The instructions were clear and concise, and I didn't have any trouble finding the ingredients.
Joseph Spindlow
[email protected]This flan was a bit more time-consuming to make than I expected, but it was worth the effort. The roasting of the garlic and the cooking of the tapioca both take some time, but the end result is a delicious and impressive dessert.
note note700
[email protected]I was pleasantly surprised by how well the tapioca worked in this recipe. It added a nice textural contrast to the smooth custard and helped to thicken it up slightly.
Evelyn Bevan
[email protected]The roasted garlic adds a unique twist to this classic dessert, giving it a subtle yet distinct flavor. It's not overpowering, but it definitely elevates the flan to a new level.
SCROOJ YO
[email protected]This roasted garlic and tapioca flan was a delightful culinary experience. The combination of roasted garlic's savory flavor with the creamy texture of the tapioca and flan was simply exquisite. It's a perfect dessert for any occasion.