Creamy Parmesan Flans

• 1 cup milk
• 1 cup cream
• 2 bay leaves
• 1 garlic clove, whole
• 4 eggs
• 2 egg yolks
• 1 cup parmesan cheese, freshly grated
• 1 pinch salt
• 1 pinch black pepper
• 1 cup rocket, drizzled with (optional)
• olive oil, to garnish (optional)

1. Bring the milk and cream to a bubble (do not boil).
2. Add bay leaves and garlic, turn off heat, place lid on saucepan, and leave to infuse (for approximately 1/2 hour or longer).
3. Whisk together the eggs and egg yolks.
4. Pour milk mixture over eggs very slowly while whisking.
5. Strain through a sieve (this removes any left over unconstituted egg "bits" and makes for a smoother, glossier end-product).
6. Add grated parmesan and salt and pepper.
7. Pour into 4 individual ramekin dishes and place in a bain-marie (see note below).
8. Bake at 375u0b0F for 30-40 minutes until set at the edges but still slightly "jiggly" at the centres.
9. Upend onto serving plates and serve with a side garnish of olive oil-dressed rocket leaves.
10. Note: For our beginner cooks, place the ramekins in another container into which you can pour hot water such that the water comes up to about halfway up the ramekin dishes.

milk, cream, bay leaves, garlic, eggs, egg yolks, parmesan cheese, salt, black pepper, rocket, olive oil

Taken from www.food.com/recipe/creamy-parmesan-flans-302253 (may not work)