Recipes Garlic Flans Be the first to rate & review! You will need eight 2-ounce ramekins to make this creamy, garlicky side dish. More Delicious, Quick Side Dishes By Tom Colicchio Tom Colicchio Instagram Tom Colicchio is the chef and owner of Crafted Hospitality, which includes New York's Craft and Temple Court; Craft Los Angeles; Las Vegas' Heritage Steak and Craftsteak; and Small Batch in Garden City, NY.He is a frequent contributor on several television shows and networks, including MSNBC, CNN, ABC and Bloomberg and is the host of the iHeart Radio podcast, Citizen Chef. Tom is the head judge and executive producer of the Emmy-winning Bravo hit series, Top Chef. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 Ingredients 1 cup heavy cream 2 large egg yolks 1 large egg 4 small roasted garlic cloves (from Roasted Tomatoes and Garlic), mashed 1/2 teaspoon salt 1/8 teaspoon freshly ground white pepper Directions Preheat the oven to 300°. Butter eight 2-ounce ramekins. In a bowl, whisk the cream with the egg yolks, whole egg, garlic, salt and pepper until smooth. Pour the mixture into the ramekins and set them in a small roasting pan. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake the flans for about 30 minutes, or until set. Transfer the ramekins to a rack and let stand for 10 minutes. Run a knife around the edges, invert the flans onto plates and serve. Rate it Print