Celebrating lautrec garlic this week with a one of a kind pink garlic flan served with a confit of garlic and a drizzle of parsley oil
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ingredient (4 servings) Made in Ramekins
Confit garlic:
12 cloves of garlic
50 ml of water
1 bay leaf
1 branch of thym
150 ml olive oil
Pink garlic flan:
8 to 10 cloves of garlic
500ml of milk
250 ml of cream
2 whole eggs
1 egg yolk
salt and peper to season
If you like you can add even more pink garlic to sharpen the flavors.
when serving you can sprinkle a pesto of your choice to around the flan.
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Baking and pastry, mastering the art:
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