Roasted Garlic Flan Recipes

ROASTED GARLIC FLAN (ROASTED-GARLIC CUSTARDS WITH MUSHROOMS AND GREEN ONIONS)

Steps:

• To make the mushroom stock: Twist the stem off the mushroom, wipe it with a damp paper towel, and chop it coarsely. Slice off the dark gills from the underside of the cap and reserve the cap. Combine the stem pieces, gills, and stock in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer the stock uncovered for 30 minutes, until reduced to 1-1/2 cups. Set aside. To make the custards: Preheat the oven to 325 F. Place the cream in a saucepan over medium heat with the garlic clove and bring to a boil. Remove the garlic and keep the cream hot. In a large bowl, whisk the eggs and egg yolk together. Add the cream in a thin stream, whisking constantly. Whisk in the roasted garlic puree until the mixture is smooth and season with salt and pepper. Butter four 6-ounce ramekins. Fill the ramekins with the custard mixture and place them in a shallow roasting pan. Place the pan in the oven and fill the pan with enough boiling water to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and bake for 50 minutes to 1 hour, or until the custards are set and a knife inserted in the middle of each comes out clean. Remove the ramekins from the water bath. Let the custards sit for 5 minutes, then run a knife around the inside of each ramekin. To unmold the custards, place a dinner plate over each ramekin and turn it over quickly; lift off the ramekin. While the custard is baking, prepare the sauce: Slice the reserved portobello mushroom cap and heat the butter and olive oil in a medium saute pan or skillet over medium-high heat. When the butter foam begins to subside, add the sliced mushroom and saute until tender, about 3 minutes. Sprinkle the mushroom with salt and pepper. Add the sliced garlic and green onions to the pan. Saute over medium heat until the garlic is translucent, about 3 minutes. Add the sherry and boil over high heat until the liquid is reduced by three fourths, about 2 minutes. Add the mushroom stock to the pan along with the broken pasta and thyme. Lower heat and boil gently for 6 to 8 minutes, until the pasta is al dente. To serve: Arrange some mushrooms, garlic, and onions around each unmolded custard. Ladle sauce around the custard and serve. Note: Julienned red and yellow peppers, baby corn, and celery may be added to the sauce with the pasta to make a heartier dish to serve as an entrée.

ROASTED GARLIC FLAN

Steps:

• Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet. Bake for 1 hour. Allow to cool.
• Lower oven temperature to 350 degrees. Cut garlic heads in half, exposing cloves. Squeeze pulp from skins. Place in a food processor and puree until a smooth paste is formed. Add cream, eggs, salt and white pepper. Process again until smooth; do not overprocess, or the cream will thicken.
• Bring a teakettle of water to a boil. Ladle custard into 6 custard cups or ramekins. Place cups in a deep baking pan. Pour boiling water into the pan two-thirds of the way up the sides of the cups.
• Place baking pan in oven. Bake until custard is set, 35 to 40 minutes; do not overcook. Remove cups from the water bath, and allow to sit for 5 minutes. Serve immediately.

ROASTED GARLIC FLAN

Steps:

• Preheat the oven to 350°F Butter six 4 ounce ramekins.
• Roast the heads of garlic. Squeeze the cloves from the skins and mash into a paste.
• Combine 3-4 tablespoons of the paste in a food processor with eggs, salt, and pepper.
• Pulse until smooth. Add the heavy cream and pulse just until mixed.
• Pour into the ramekins and place the ramekins into a water bath.
• Bake until set and golden brown and knife comes out clean (about 35-45 minutes). Let cool for about 5 minutes.
• Run a knife around the inside edge of each ramekin and turn out onto serving plates.

ROASTED GARLIC AND PORCINI FLAN WITH PORCINI MUSHROOMS AND TOMATO

Steps:

• Preheat the oven to 350 degrees F.
• Crack the eggs on top, and using an egg cutter, slice the tops off the eggs. Carefully pour out the contents of 5 of the eggs into a bowl and separate the yolks from the whites. Transfer the yolks to another bowl. (Use the 5 egg whites and the contents of the remaining 7 eggs for other dishes). You need a total of 12 egg shells for this recipe. Add the cream and roasted garlic to the 5 yolks and whisk thoroughly; season with salt and pepper.
• Carefully rinse out the hollowed eggs under cold running water and return them to the egg carton. Pour the whisked egg mixture into each hollowed egg so that it fills the shell halfway. Place the carton in a roasting pan. Pour enough warm water into the pan to come halfway up the sides of the eggs. Cover the pan with foil and put it into the oven. Cook for about 20 minutes, or until the custard is firm and does not break when touched with your finger.
• While the eggs are cooking, pour the oil into a heavy skillet and set over medium-high heat. When the oil is hot and shimmering, add the mushrooms and saute for 2 minutes. Add the tomatoes and continue to saute until most of the liquid has evaporated. Add the vinegar, season with salt and pepper, and sprinkle with the chopped parsley.
• Remove the eggs from the oven, and divide the mushroom-tomato mixture between the eggs, spooning it carefully over the custard inside the eggs.
• To serve, arrange the 3 types of peppercorns in the bottom of a serving dish, platter, or basket. Set the filled eggs upright on the peppercorns and serve with demitasse spoons.

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.