Vegetable Flans

 

It must be close to two years ago, for instance, that he sent me the following recipe. We serve it fairly often, substituting the vegetable content. Just about any soft vegetables can be used. And, of course, other types of mushrooms. It's a very versatile side dish.

 

Hopefully, we can prevail upon him to post a photo.

 

 

1/2 lb shiitake caps, diced

1 cup small broccoli florets

1 shallot, minced cloves, minced

Salt & pepper to taste

2 tbls parsley, minced

1/3 cup milk

2/3 cup cream

1/2 chicken bouillon cube or 1/2 tsp chicken base

4 eggs

 

Steam the broccoli florets until soft. Reserve.

 

Saute the mushrooms until liquid evaporates. Add the shallot and garlic and cook until soft. Retur the broccoli along with the parsley, salt and pepper. Let cool.

 

Warm the milk and cream with the bouillon cube. Beat the eggs and mix with the cream mixture.

 

Fill six ramikins about halfway with the veggie mixture. Divide the custard among them.

 

Bake in a bain marie (i.e., water bath) at 325F until set, about 35 minutes.

They always look good on any plate (especially when you manage to get them out of the ramekins...aaarrrggghhh) and a big plus; ... kids who don't like vegetables will eat these!