1/4 cup olive oil
6 cloves garlic, minced
6 anchovies
1 28 can 1 (28-oz.) whole peeled tomato, crushed by hand
Kosher salt and freshly ground black pepper, to taste
8 large basil leaves, roughly chopped
Unsalted butter, for greasing
6 eggs
2 1/4 cups whipping cream (not heavy)
2 cups grated pecorino romano
Boiling water, for baking
Heat oil in a 12" skillet over medium-high. Cook garlic until golden, 2–3 minutes.
Add minced anchovy until incorporated
Add tomatoes, salt, and pepper; cook until broken down and slightly thickened,
Add basil; cook 5 minutes and keep warm.
Heat oven to 300°. Grease six 6-oz. ramekins with butter and place in a 9" x 13" baking dish; set aside.
Whisk eggs in a bowl until frothy. Add cream, pecorino, salt, and pepper; whisk until smooth and pour into prepared ramekins.
Pour boiling water into baking dish to come to the lip of ramekins; (do yourself a favor and add the boiling water to ban marie only after you have placed baking dish in the oven) bake until golden brown and slightly puffed, about 1 hour 20 minutes.
Divide reserved sauce between 6 shallow bowls; Loosen flan from sides of ramekins, and invert 1 flan into center of each bowl.
Source: saveur.com
