Fama’s Flan: How Sweet It Isn’t

Most people think of flan as a dessert. But not Hans Rockenwagner.

“I like the texture of flan but decided to be different by creating one that’s not sweet,” says Rockenwagner, the chef/owner of Rockenwagner in Venice and Fama in Santa Monica.

His solution: parsnip and garlic.

Rockenwagner, who loves to counterbalance textures and flavors, came up with the idea of using garlic first. But garlic alone wasn’t enough to hold the flan together. “Parsnip,” he says, “which is white and rather mild and mealy, makes a perfect base for the flan .”

Another off-beat touch: the flan is served warm surrounded with mixed greens (arugula, basil and sorrel) tossed in a balsamic vinaigrette--a perfect appetizer to serve at an elegant dinner party during the holiday season.

FAMA’S GARLIC FLAN

2 cups chopped peeled parsnips

1 1/2 cups peeled garlic cloves

2 cups milk

2 cups whipping cream

3 medium eggs, beaten

Salt, pepper

Dash hot pepper sauce

Mixed greens

1/2 sweet red pepper, roasted and cut into squares or triangles

1/2 yellow pepper, roasted and cut into squares or triangles

Balsamic vinaigrette

Combine parsnips, garlic and milk in saucepan. Cook over low heat until very tender, about 5 to 10 minutes. Drain and reserve 1 cup liquid.

Puree parsnips, garlic and reserved liquid in food processor or blender. Combine mixture with whipping cream and eggs. Stir to blend. Season to taste with salt, pepper and hot pepper sauce.

Butter 8 (4- or 6-ounce) ramekins, souffle dishes or deep muffin cups generously. Pour garlic flan mixture into ramekins. Place in larger pan and fill with water to reach halfway up sides of ramekins. Bake at 350 degrees about 40 minutes or until custard is firm.

Remove ramekins from water bath and let stand 10 minutes. Loosen flan around edges with knife before turning each over onto individual cold plate. Surround each flan with mixed greens and garnish with roasted red and yellow peppers. Dress with balsamic vinaigrette. Makes 8 servings.

Note: Amount of garlic cloves--1 1/2 cups--is correct.