ZUCCHINI FLAN (FLAN DE COURGETTES)
Make and share this Zucchini Flan (Flan De Courgettes) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375F, and grease the bottom and sides of a 13x9-inch baking pan.
- In a mixing bowl, beat the eggs, cream, milk, and seasonings.
- Stir in zucchini, potatoes, onions, garlic, and cheeses.
- Pour mixture into prepared pan.
- Dot with butter.
- Bake, in upper half of oven, until puffed and golden brown (40-45 minutes).
- Let stand five minutes before serving.
Nutrition Facts : Calories 350.7, Fat 28.8, SaturatedFat 17.2, Cholesterol 197.5, Sodium 568.1, Carbohydrate 9.1, Fiber 1, Sugar 1.6, Protein 14.9
ZUCCHINI FLAN WITH TOMATO COULIS
Use up all the zucchini from the garden! In late summer, I always eat zucchini and tomatoes to hold on as long as I can before I give into autumn. I haven't tried this recipe. It's from the NY Times (9.3.03)
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put half the oil in a large skillet over medium heat.
- Add zucchini, a large pinch of salt and some pepper.
- Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
- Continue to cook until zucchini browns slightly.
- Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
- Beat together the eggs, cream and more salt and pepper.
- When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
- Stir.
- Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
- Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
- Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
- While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
- Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
- Bring to a boil, cover and simmer about 15 minutes.
- When flan is done, cool it on a rack for a few minutes.
- Invert over a plate and unmold.
- Cool until warm, then slice and serve with tomato coulis.
STRAWBERRY FLAN - FLAN DE FRESAS
This rich dessert is a variation of the traditional Spanish dessert called "Flan." Instead of vanilla, this flan is flavored with fresh strawberries.
Provided by CaliforniaJan
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 350 degrees F.
- Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar.
- With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized).
- Pour caramelized sugar into each of six ramekins. Set aside.
- Wash and hull the strawberries. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.
- Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a "water bath" is called a "bano Maria.".
- Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.
- Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint and a few slices of strawberry.
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