This flan acts as a great base for some freshly sauteed vegtables. We will use any combination of vegtables based on what is in season. Cook the vegtables seperately in salted boiling water to insure uniform doneness. Cool the vegtables and then once the flan is finished in the oven, saute the vegtables in butter or oil, season with salt and place on top of the Spring Onion Flan.
Onion Flan: Step One
6 spring Onions
4 cloves Garlic
1/2 cup Heavy Cream
1 Tbs. Butter
- Slice the onions and Garlic very thin
- Heat a non- stick saute pan and add the butter. Once melted add the onions, season with a few pinches of salt.
- Once the onions and garlic become very aromatic but not colored add the cream and continue to cook for about 10 minutes on low. The onions and garlic should be completly soft.
- Once the milk mixture is cook through, place in a blender and puree until smooth.
- Be sure there are no lumps. We always blend the mixture for three minutes longer than we think we should. This insures a velevety smooth base.
- Let the base cool and proceed to step two.
1/2 cup Half and Half
4 whole eggs
4 oz milk
2 Tbs Parmesan
Salt and Pepper
- Combine the onion puree with the “Step two” ingredients and taste. Adjust seasoning and strain.
- Portion the mixture using a scale (if you don't have a scale use a laddle and mesure the same amout of each dish); make sure each dish is filled with exactly the same amount of liquid.
- Cover each dish with aluminum foil.
- Place into a hot water bath inside a 325 F oven. (The water level should be higer than the flan level inside the dish)
- Bake until set (the flan will be solid when set) and assemble the dish.
Some Pics of a recent variation.
Sauteed carrot, celery root, sunchoke and arugula.
A set flan with vegtables on top. We usually add some sort of foam to finish it.
This is a very rewarding recipe so good luck and enjoy!