Courgette flan
Serve with cardamom sauce or Gorgonzola cheese sauce.
Ingredients
- 100 ml single cream
- 1 bay leave
- 200 g courgettes, deseeded and chopped
- 2 eggs, 1 yolk
- salt, white pepper to taste
- ca. 25 g soft butter for greasing four ramekins
Method
- Preheat oven to 180 °C. Grease four ramekins with soft butter, set aside.
- Heat the cream in a saucepan, break the bay leave into pieces and add to the milk. Remove from heat, set aside and infuse for 30 minutes, pass through sieve to remove bay leave pieces.
- Braise courgette pieces in very little water / butter until very soft. Remove from heat and let cool a little. Add eggs and yolk as well as infused cream. Blend to a smooth puree, season to taste, pass through a sieve. Divide mixture into four ramekins, filling each about two thirds.
- Place ramekins in a roasting tin, add hot water up to about two thirds of the height of the ramekins and bake for 20 to 25 minutes.
Variations
Replace courgette puree by a puree made of 200g cooked green asparagus, seasoned with a pinch of sugar and a pinch of nutmeg.