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
1. Preheat oven to 300°F.
2. Butter six 2⁄3-cup custard cups and reserve.
3. 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.
4. Pour flan mixture into prepared custard cups and cook in a water bath, covered with aluminum foil, about 30 min.
5. Unmold and serve on a pool of tomato-basil sauce, garnished with basil.