• Put the peppers in an oven dish and bake whole at 180°C (350°F) for 45 minutes. Leave to cool, then peel off the skin, remove the green stem and scrape of the seeds with your fingers.  This step can also be done 1 - 2 days before you make the flans.

For The Flans:

• Heat the oven to 180°C (350°F) . Grease a muffin tray very well with butter or oil and cut rounds of baking paper to place in the bottom of each well. Fill a roasting pan with water so that it comes approximately half-way up the muffin cups.
• Put all the ingredients for the flan in a blender and blend them until you have a smooth mixture.  You can use a handheld blender for this step too.
• Pour the mixture into the muffin wells.
• Bake for 25 -30 minutes until a cake tester comes out clean.  don't worry if they puff up.  they will get flat as they cool!
• Leave them in the forms to cool down.  When they are cold, carefully slide a knife around the sides of each flan and gently prise them out on to a plate.
• The flans can be made a day in advance. Cover well and keep them in the fridge until needed.

For The Sauce:

• Peel and slice the garlic, then put all the ingredients into a small pot.
• Simmer on the stove at a medium to low heat for 30 minutes, stirring frequently.
•  Leave to cool a little, then blend until smooth.

To serve the flans

• Warm them for 5 minutes in the oven or 1 -2 minutes in the microwave.. Put each flan on an individual serving plate. Drizzle the anchovy sauce over the flans, then chop the chives and sprinkle them over the top .