Roasted Garlic and Goat Cheese Flan (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
2 cloves elephant garlic, thinly sliced |
1 cup roasted garlic cloves |
1 cup good quality goat cheese, or chevre |
4 large eggs |
1 1/2 cups cream |
2 tablespoons freshly grated pecorino |
1/4 cup freshly chopped garlic chives |
1 1/4 teaspoons salt |
1/2 teaspoon black pepper |
Directions:
1. Put oven rack in middle position and preheat oven to 325 degrees F. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper.
2. Line the ramekins with thinly sliced elephant garlic.
3. In a food processor add the roasted garlic, goat cheese, eggs, milk, cheese, garlic chives, salt and pepper and process until smooth, about 1 to 2 minutes.
4. Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 30 minutes.
5. Transfer pan to a rack to cool slightly, 10 to 15 minutes.
6. Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate. Remove pan and discard paper. Cut flan into wedges and serve immediately.
7. *Chef's Note: You do not have to invert the flan onto a plate. In that case, just butter the ramekins and do not line with parchment paper.
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