Garlic and Parsnip Flans

Sastojci

Garlic and Parsnip Flans

Serves 6

1 1/4 c garlic cloves, peeled (about 3 heads)

1/3 lb parsnips, washed, peeled, and cut into 1-inch cubes

1 1/2 c milk

2 large eggs

1 3/4 c heavy cream

1/2 t salt

black pepper

dash tabasco sauce

1 t finely chopped garlic, optional

In a medium saucepan, combine garlic, parsnips, and milk and bring to a boil. Lower

the heat so the liquid is simmering and cook until the parsnips are soft, about 15 to 20

mins. Strain, reserving 3/4 c of the milk, and puree the parsnips and garlic in a food

processor for 2-3 mins, or until very smooth. Add the reserved milk, the eggs, cream,

salt, pepper, and tabasco. Add the additional t of garlic and process until smooth,

scraping down the sides of bowl if necessary.

Preheat the oven to 325 degrees. Generously butter six 4-oz ramekins and set them in

a large roasting pan. Bring a kettle of water to a boil for the water bath (bain marie).

Pour the flan mixture into the ramekins, filling them completely, and fill the roasting pan

with boiling water so that it reaches halfway up the sides of the ramekins. Place the

roasting pan on the stove top and bring the water back to a boil, then transfer the pan to

the oven and bake until the center of each flan is firm, about 50 mins. Remove the

ramekins from the water bath and let rest for 10 mins.