Ingredients

• 5 cloves garlic, chopped
• 3 shallots, chopped
• 3 red peppers, seeded and roughly chopped
• 1 jalapeno, seeded and chopped
• Salt and freshly ground pepper
• Cheesecloth
• 2 cups heavy cream
• 1 cup whole milk
• 4 whole eggs
• 2 egg yolks
• Salt and pepper

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Instructions

1. 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.
2. For the flan: Preheat the oven to 300 degrees F.
3. 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.