The Flan:

• Peel the garlic and remove the germ if necessary.
• Put the garlic in a saucepan, pour in the water and bring to the boil for 2 minutes.
• Rinse thoroughly with fresh water then repeat the operation 6 times. Return to cooking the garlic with the milk and cook on a low heat for about 45 minutes.
• Drain through a strainer or with a very fine sieve, collect the broth then mix the garlic into a purée.
• Pass through the sieve. Let the puree drain on a thin tea towel for around 12 hours.
• Mix 150 g of garlic puree with 1 whole egg, 4 egg yolks, 50 g of cream.
• Mix and cook in the steam oven at 85° for 40 minutes in a bodega glass.

Snails :

• Blend the parsley until you get a very fine puree.
• Heat 1⁄2 liter of cream then add to the parsley purée.
• Cook the snails in a broth over low heat with the aromatic garnish (onions, carrots, celery, leeks cut into pieces, thyme and bay leaf, chicken stock) for about 3 hours.
• Chop the shallots very finely, 1 teaspoon of parsley, 2 cloves of garlic. Add the softened butter, salt, pepper and mix until you get a smooth paste.
• Cook the snails in their shells with the butter, then shell them on the garlic flan.
• Emulsify the parsley sauce in the blender and sauce only with the foam.