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1
Preheat oven to 300F.
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2
In a small saucepan, combine milk, 1 cup water and garlic and bring to a simmer, cook for two minutes, drain garlic and pat dry (the liquid can be reserved for use in another dish).
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3
Place garlic in a baking pan and drizzle with the olive oil and roast until garlic is golden brown and soft -- about thirty minutes.
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4
Meanwhile, prepare the tapioca by bringing a large saucepan of water to boil, add the tapioca and simmer it till tender--15 to 20 minutes.
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5
Drain the tapioca into a colander and rinse it well under cold running water.
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6
When the garlic is roasted, transfer it to a bowl and mash it with a fork (Leave the oven on).
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7
Add all the remaining ingredients (except the tapioca) to the garlic in the bowl and mix well.
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8
Stir in the tapioca.
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9
Ladle the custard mixture into eight 4-ounce ramekins.
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10
Place a roasting pan in the oven, place the ramekins in the pan, and add very hot tap water to the pan until it reaches halfway up the sides of the ramekins.
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11
Bake the flans for one hour, until the centers are set.
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12
Remove the ramekins to a wire rack and let cool for 20 minutes.
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13
To serve, run a knife around the sides of each ramekin and then invert onto serving plates.
