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Roasted Garlic and Tapioca Flan

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“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.”
2hrs 25mins

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. 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).
  3. Place garlic in a baking pan and drizzle with the olive oil and roast until garlic is golden brown and soft -- about thirty minutes.
  4. 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.
  5. Drain the tapioca into a colander and rinse it well under cold running water.
  6. When the garlic is roasted, transfer it to a bowl and mash it with a fork (Leave the oven on).
  7. Add all the remaining ingredients (except the tapioca) to the garlic in the bowl and mix well.
  8. Stir in the tapioca.
  9. Ladle the custard mixture into eight 4-ounce ramekins.
  10. 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.
  11. Bake the flans for one hour, until the centers are set.
  12. Remove the ramekins to a wire rack and let cool for 20 minutes.
  13. To serve, run a knife around the sides of each ramekin and then invert onto serving plates.

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