Roasted Garlic and Tapioca Flan

"A creation of Kevin Reilly, chef at Zoe. An unusual and very tasty side, excellent with roast lamb or beef. Since the roasted garlic in this is so good, I recommend making lots more than the recipe requires and reserving it for other uses--after all, you have the blanching liquid and you are using the oven anyway. If you do make more, just drizzle extra oil over the extra cloves of garlic."
 
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Ready In:
2hrs 25mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Preheat oven to 300°F.
  • In a small saucepan, combine milk, 1 cup water and garlic and bring to a simmer, cook for two minutes, drain garlic and pat dry (the liquid can be reserved for use in another dish).
  • Place garlic in a baking pan and drizzle with the olive oil and roast until garlic is golden brown and soft -- about thirty minutes.
  • Meanwhile, prepare the tapioca by bringing a large saucepan of water to boil, add the tapioca and simmer it till tender--15 to 20 minutes.
  • Drain the tapioca into a colander and rinse it well under cold running water.
  • When the garlic is roasted, transfer it to a bowl and mash it with a fork (Leave the oven on).
  • Add all the remaining ingredients (except the tapioca) to the garlic in the bowl and mix well.
  • Stir in the tapioca.
  • Ladle the custard mixture into eight 4-ounce ramekins.
  • Place a roasting pan in the oven, place the ramekins in the pan, and add very hot tap water to the pan until it reaches halfway up the sides of the ramekins.
  • Bake the flans for one hour, until the centers are set.
  • Remove the ramekins to a wire rack and let cool for 20 minutes.
  • To serve, run a knife around the sides of each ramekin and then invert onto serving plates.

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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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