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Coloured Flans


  • 2 cups puréed vegetable, such as squash, carrot, or peas

  • 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


  • 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...

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