Roasted Garlic and Goat Cheese Flan

Total Time:
1 hr 5 min
15 min
50 min

4 servings

  • 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
  • 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.

  • Line the ramekins with thinly sliced elephant garlic.

  • 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.

  • 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.

  • Transfer pan to a rack to cool slightly, 10 to 15 minutes.

  • 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.

  • *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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