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.