ingredients

1 big head of pink garlic from Lautrec
25 cl of milk
25 cl thick cream
4 big eggs
1 good pinch of nutmeg
Butter
Flour

Equipment

1 small saucepan
1 diver mixer
6 ramekins of approx. 12 cl

Steps

Small flans with pink garlic

1- Prepare the garlic : separate the pods, peel and break them up. Put them in the pan with the milk, cover three-quarters, cook over very low heat until they are very tender. From time to time, add a little water to maintain the volume of liquid.

2- Assemble : remove from heat, add the cold cream, mix in the pan. Add the beaten eggs, salt, pepper, muscadez. Preheat the oven to 120 ° C (Th.2-3).

3- Cook : pour the mixture into buttered and floured ramekins. Put in approx. 40 min: the blanks must be taken to heart, inflated, slightly golden. Return to the plates to unmold. Enjoy tepid or cold.

tips

Sauce . Mix 1 bunch of parsley, 1 dl of sweet olive oil, 1 dl of water, salt, pepper, pour around small flans. Other herbs can replace parsley: thyme, fennel leaves, basil ...

Pink garlic . Label Rouge, IGP (Protected Geographical Indication), Lautrec's pink garlic, with its mild flavor, its fine aroma, its large pods easy to peel, can be kept for one year if stored between 12 and 15 ° C in a dry place ventilated.