Cauliflower flan
Ingredients
- 400 g cauliflower, prepared
- 2 shallots, finely chopped
- generous knob of butter
- salt, white pepper
- pinch of sugar
- 3 tbsp vermouth (such as Noilly Prat)
- 400 ml whipping cream
- 5 egg yolks
- 80 g Parmesan, finley grated
Method
- Preheat oven to 130 °C.
- In a large saucepan, melt butter over moderate heat. Add shallot, cauliflower, salt, pepper and sugar. Sweat for a few minutes while stirring. Add vermouth and cook until liquid is evaporated. Add cream, simmer for 25 to 30 minutes until cauliflower is very soft. Remove from heat, add Parmesan, blend to a smooth consistency, pass through a fine-meshed sieve. Season to taste. Add egg yolks and mix well.
- Pour mixture into ramekins. Place ramekins into a roasting tin, add hot water to the roasting tin about half way up the height of the ramekins. Bake for about 90 minutes, until the surface is slightly firm and wobbly. Set aside to cool, refrigerate for severa