Red Pepper Flan - garlic

Method

• For the Red Pepper Base: Sweat garlic, shallots, peppers and jalapeno.
• Generously season with salt and pepper.
• Cook completely, until everything is very tender, with no color.
• Puree in a blender until very smooth.
• Check seasoning.
• Line a sieve with double layer of cheesecloth.
• Slowly pour the pepper puree into the sieve and hold in a bowl for the excess liquid to drain into.
• Allow puree to drain overnight in the refrigerator.
• For the flan: Preheat the oven to 300 degrees F.
• Combine the cream, milk, eggs, egg yolks and 1 cup of the red pepper puree.
• Whisk everything together and add salt and pepper, to taste.
• Pour into 4-ounce ramekins (or any size smaller if desired).
• Set ramekins in a 4-inch deep baking pan and fill the pan with water 1/3 to 1/2 way up the ramekins.
• Cover with foil.
• Bake for about 45 minutes.
• Timing varies greatly depending on oven.
• To check for doneness, poke the centers of the flans with a small, clean knife.
• The knife should be relatively clean (not necessarily completely clean) without any liquid on the knife.