Vegetable flan

VEGETABLE FLAN

Serves : 6

Preparation time: 25 minutes - Cooking time: 20 minutes

Ingredients

  • 400 g (13.5 oz) blanched spinach
  • 1 egg
  • 2 egg yolks
  • 1 pinch nutmeg, grated
  • 120 ml (½ cup) 35% M.F. cream
  • Salt and pepper to taste
  • Q.S. butter for mussels
Identical recipe replacing spinach:
  • 400 gr (13.5 oz) cauliflower, blanched
  • 400 gr (13.5 oz) blanched carrots

Preparation

  1. Preheat oven, rack in center, to 200°C (400°F).
  2. In a saucepan, cover and bring to the boil water with coarse salt and baking soda (10 g (1/3 oz) coarse salt and 5 ml (1 tsp) baking soda per liter of water).
  3. Meanwhile, prepare a tub of cold water and ice cubes.
  4. When the water boils, plunge the vegetables into the water for 10 minutes, then remove and plunge them immediately into the ice water bath. Make sure they cool as quickly as possible.
  5. Drain by crushing them in a colander to remove as much water as possible.
  6. In a food processor, blend the vegetables with the egg, yolks and nutmeg until smooth. While continuing to blend, add the cream. Season with salt and pepper.
  7. Follow the same steps with the cauliflower and carrot.
  8. Butter the molds and fill to the brim, alternating the vegetable purées.
  9. Bake in a bain-marie for 15 to 20 minutes. Check for doneness with the tip of a knife.
  10. Once out of the oven, wait a few minutes before unmolding.

ADS