White Corn and Garlic Flan

This recipe serves:  16

2 heads garlic
2 tablespoons olive oil
3 cups fresh white corn
4 eggs
4 egg yolks
2 cups half and half cream
salt and pepper to taste
hot sauce (optional)
1. Preheat the oven to 375°F. Slice the tops off 2 heads of garlic. Place them in simmering water for 10 minutes. Remove the garlic from the water, place it on a cookie sheet, cut side down. Drizzle with olive oil and bake for 40 minutes. The garlic bulbs will be soft and brown. Remove from the oven and extract the garlic cloves from each head. Place the cooked cloves in a food processor.

2. Puree the garlic. With the machine running, add the eggs, egg yolks, cream, salt, pepper and hot sauce (if desired). Add the corn and process briefly.

3. Ladle the custard into well buttered or oiled muffin or custard cups. Bake in a hot water bath at 375°F for 30 to 40 minutes or until set. Remove from water bath and let cool. Slide a knife around the edges and invert onto a clean surface. Place each flan on a plate and serve.

Serving Size: 1 flan

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