Roasted Garlic and Goat Cheese Flan

• 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

1. 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.
2. Line the ramekins with thinly sliced elephant garlic.
3. 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.
4. 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.
5. Transfer pan to a rack to cool slightly, 10 to 15 minutes.
6. Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate.
7. Remove pan and discard paper.
8. Cut flan into wedges and serve immediately.
9. *Chef's Note: You do not have to invert the flan onto a plate.
10. In that case, just butter the ramekins and do not line with parchment paper.

garlic, garlic, goat cheese, eggs, cream, freshly grated pecorino, freshly chopped garlic chives, salt, black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/roasted-garlic-and-goat-cheese-flan-recipe.html (may not work)