Courgette flan with Parmesan sauce
This easy-to-eat, smooth courgette flan is just perfect when combined with Parmesan sauce for a little extra-flavour.
Ingredients
- 500 g courgettes, prepared and chopped (or 400 g courgette puree)
- generous knob of soft butter
- 20 g breadcrumbs
- 3 eggs
- 200 ml double cream
- 25 g Parmesan cheese, finely grated
- salt, white pepper
- 150 m milk
- 150 ml double cream
- 1 garlic clove, very finely chopped
- 100 g parmesan cheese, finely grated
- pinch of salt
Method
- Preheat oven to 160°C. Bring a saucepan with salted water to the boil, add courgette pieces and cook for 15 to 20 minutes, until very soft. Drain, set aside to let cool. Combine courgette pieces, eggs, 200 ml cream, 25 g Parmesan, salt and pepper and blend to a smooth puree. Grease dariole forms (or a muffin tin) with soft butter, sprinkle with breadcrumbs. Transfer courgette mixture to baking forms. Set baking forms in a large roasting tin, add hot water to the roasting tin and bake flans in this water bath for 45 to 55 minutes, until wobbly / elastic when touched. Remove from heat, let cool a little, turn out.
- While flans are in the oven, prepare Parmesan sauce. In a saucepan, heat milk and 150 ml cream. Add finely chopped garlic and 100 g grated Parmesan and melt cheese while stirring, season to taste. Pass sauce through fine-meshed sieve before serving.