Roasted Garlic And Tapioca Flan

• 1 cup milk
• 4 large cloves garlic, peeled
• 2 teaspoons olive oil
• 13 cup small pearl tapioca
• 2 cups heavy cream
• 2 large eggs
• 2 egg whites
• 1 1/2 teaspoons honey
• 1 teaspoon salt
• Pinch nutmeg
• Pinch white pepper
• Pinch cayenne pepper

1. Preheat oven to 300 degrees.
2. In a small saucepan, combine milk, 1 cup water and garlic, and bring to a simmer.
3. Cook for 2 minutes, then drain garlic and pat dry.
4. Place garlic in a baking pan, and drizzle with the oil.
5. Roast until garlic is soft and golden brown, about 30 minutes.
6. Meanwhile, prepare tapioca.
7. Bring a large saucepan of water to a boil.
8. Add tapioca, and simmer until tender, about 15 to 20 minutes.
9. Drain and rinse well under cold running water.
10. When garlic is roasted, transfer it to a large bowl and mash it with a fork; leave the oven on.
11. Add cream, eggs, egg whites, honey, salt, nutmeg, white pepper and cayenne to the bowl, and mix well.
12. Stir in the cooked tapioca.
13. Ladle custard into eight 4-ounce ramekins.
14. Place a roasting pan in oven, add ramekins, and fill pan with very hot tap water until it reaches halfway up the sides of the ramekins.
15. Bake flans for 1 hour, until centers are set.
16. Remove flans to a wire rack, and let cool for 20 minutes.
17. To serve, run a knife around the sides of each ramekin, and then invert them onto serving plates.
18. Serve as an accompaniment to lamb or beef.

milk, garlic, olive oil, pearl tapioca, heavy cream, eggs, egg whites, honey, salt, nutmeg, white pepper, cayenne pepper

Taken from cooking.nytimes.com/recipes/7963 (may not work)