Preheat the oven to 175 °C. Lightly brush the garlic cloves with olive oil and place them together with the herb stalks on aluminum foil. Wrap tightly and roast in the oven for about half an hour, until the cloves pierce easily with a kitchen knife. Set aside and use as garnish. Reduce heat in oven to 135 °C.
While the garlic is in the oven, cook the flan. Combine cream, shallots, garlic double, salt, thyme, nutmeg and pepper in a medium saucepan. Bring to a simmer over medium heat and pull off the lid, stirring occasionally, until the mixture is reduced by one-third or thick enough to coat the back of a wooden spoon.
Remove from the heat and discard the thyme stems. Strain the mixture through a hair strainer into a suitable bowl, pressing out as much liquid as possible with the back of a spoon.
In another baking bowl, whisk the egg yolks well, then add to the strained mixture form and stir well.
Lightly butter six ovenproof cups, add a tiny bit of chopped chives to each. Divide the mixture evenly among the six ramekins. Place the ramekins in a baking dish or juice pan with thick walls, cover with aluminum foil. Fill the baking dish or pan with boiling water to a finger’s breadth below the rim of the cups.
Bake for about 1 hour or until the mixture is set. This can be
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