A savory flan with a tantalizing garlicky aroma and flavor. This unusual dish makes a stunning presentation on a bed of tomato-basil sauce.
1 tbsp. unsalted butter, plus additional for custard cups
2 tbsp. flour
1 cup milk
3⁄4 cup light cream
1 large egg, beaten with 2 large egg yolks
1⁄2 cup finely grated Parmesan cheese
1⁄4 cup roasted garlic puree
Pinch of ground nutmeg
1 cup prepared Tomato-Basil sauce
Basil chiffonade and leaves for garnish
- Preheat oven to 300°F.
- Butter six 2⁄3-cup custard cups and reserve.
- Melt butter, whisk in flour and cook until thickened but not colored. Whisk in milk and cream. Off heat, whisk in egg and egg yolks; mix thoroughly. Add cheese and garlic; season with salt, pepper, and nutmeg.
- Pour flan mixture into prepared custard cups and cook in a water bath, covered with aluminum foil, about 30 min.
- Unmold and serve on a pool of tomato-basil sauce, garnished with basil.