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Maro Gjurasic's Goat Cheese Flan with Tomato and Basil

Serves 6

Before coming to Q, Maro Gjurasic was the chef at Il Bistro in the Pike Place Market. His flan is served with toasted rounds or strips of French or Italian bread.

1 cup milk

¾ cup heavy whipping cream

2 tablespoons tomato paste

¾ cup goat cheese

4 garlic cloves, peeled and split

1 teaspoon salt

1 teaspoon ground white pepper

½ cup basil, cut into ribbons

3 eggs

2 egg yolks

French or Italian bread, sliced and toasted as an accompaniment

1. Position a rack in the center of the oven and preheat to 375 degrees. Butter six 4-ounce ramekins and arrange the buttered dishes in a shallow baking dish.

2. In a medium saucepan, stir the milk, whipping cream, tomato paste, goat cheese, garlic, salt and pepper over medium heat until the mixture is steaming hot and just beginning to boil. Take the pan off the heat and let it stand at room temperature for 30 minutes.

3. Remove the garlic cloves from the milk mixture and stir in the basil, tomatoes and eggs. Distribute the mixture evenly between the buttered ramekins, then pour boiling water into the baking dish to reach halfway up the sides of the ramekins. Bake until tops of flans are golden brown and the flans are just set, about 20 minutes.

4. Remove ramekins from baking dish and let them stand for a few minutes to settle and cool. Turn each ramekin upside down to allow the flan to fall out onto a serving plate. Serve warm with toasted French or Italian bread.