Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Laura Calder

Coloured Flans


Serves 8

Ingredients

  • 2 cups puréed vegetable, such as squash, carrot, or pea s
  • 250 ml chicken stock
  • 250 ml whole milk or cream
  • 2 tablespoons grated parmesan
  • salt
  • pepper
  • Nutmeg
  • 5 lightly beaten eggs
  • 2 tablespoons chopped fresh herbs optional

Method

  1. Heat the oven to 325°F/160ºC.
  2. Mix the puréed vegetable with the stock and cream in a saucepan, just to the boiling point.
  3. Stir in the cheese and seasonings.
  4. Whisk in the eggs in a bowl, and whisk the hot vegetable mixture in on top.
  5. Stir in the herbs if you’re adding them.
  6. Divide the mixture among eight buttered ramekins (or a casserole dish).
  7. Set them in a bain marie and bake until set, about 25 minutes.
  8. Chill thoroughly before serving so it sets (if you try to unmould it hot it will be quite sloppy).
  9. If you like, you can make a herb-butter dressing for them: melt butter or heat olive oil, and stir in a herb such as sage (for squash pots) or mint (for pea pots) or basil (for tomato pots), etc...
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Video More Videos

T-bone Steak

Neil Perry


Browse Recipes By...