Roasted Garlic Flan with Red Chili and Corn
4 heads garlic
3 egg yolks
5 whole eggs
2 C. heavy cream
1/2 t. salt
2 C. corn kernels, thawed and patted dry if frozen
2 t. (or to taste) ground red chili powder
Set rack in center of oven and preheat to 375° F. Slice about 1/4 inch off root end of garlic heads to expose cloves. Drizzle olive oil all over heads and cut surfaces. Wrap each head of garlic in heavy foil. Set on a baking sheet or in a pie plate. Bake 1 hour, or until garlic cloves turn bronze and soft. Set aside to cool.
Lower oven temperature to 300 degrees. Butter eight 6-ounce custard cups or ramekins. Set cups in a large baking dish. Squeeze garlic out of skin into a food processor. Add egg yolks and pulse until smooth. Scrape garlic-yolk mixture into a mixing bowl. Add whole eggs, cream, salt and corn. Whisk until well blended. Stir in chili powder, leaving some streaks.
Pour custard into buttered cups, dividing evenly. Pour hot water into baking dish to come halfway up sides of cups. Bake 55 minutes, or until custard is set.
Remove custards to wire rack. Slip a thin knife around the edge and invert custards onto individual serving plates, or serve in cups.
Makes 8 servings.
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