Asparagus Flan

READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the asparagus and cut the hard stem.
  • Slice cut the asparagus but save six ends.
  • Blend the asparagus slices to get a green cream.
  • Prepare a Béchamel sauce, put in a pan the milk (pre-heat), butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream.
  • Add to the béchamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper.
  • Buttering and flouring the pudding molds (better aluminum made) then, add the asparagus cream.
  • Cover the pudding molds with aluminum foil.
  • Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds.
  • Baking at 180°C (oven pre-heated) for 30 minutes.
  • Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan.
  • Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.
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