Or, more precisely, the CRUSTLESS VEGETABLE FLAN.
Flan is a French term with Germanic roots: in fact, in high German « flado » means wafer and today «Fladen (brot) » refers to a flat, only slightly risen bread.
In our case, the flan refers to a soft and delicious starter. A simple, versatile recipe than you can easily adapt to different seasonal specialities: baby marrows in Spring, peppers in Summer or cauliflower in Autumn.
WHAT WE NEED
- 500g cauliflowers
- 2 eggs
- 150g cream
- Salt/Peppers to taste
- Single portion aluminium baking dishes
WHAT WE DO
Rinse the cauliflowers, roughly chop them and cook them in boiling water for 10 minutes. Remove the water and fry them in a pan with Evo oil, salt and peppers for a couple of minutes. While the cauliflowers are cooking, beat the eggs in a bowl, slowly adding the cream.
Stir the cauliflowers into the egg and cream mixture.
Preheat the oven to 160 degrees. Grease the single portion baking dishes and fill with the mixture. Place the baking dishes into an oven pan filled to 1/3 with water.
Place the pan into the oven and bake the flan in the Bain Marie for about 40 minutes.
Your flan is ready to be served.
We suggest you to pair the flan with our Chianti Classico Terre di Prenzano 2015.