Ingredients
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1
-
1/2
-
2
-
250
-
30
-
1
-
-
-
1
-
-
-
-
-
-
Directions
Asparagus Flan, this made a lovely side dish to scallops tonight courtesy of intermezzo , A Delicious 5 star plus recipe I made this for lunch today Easy to make Next time I am going to save some of the Asparagus (Cooked & chopped)to add to the mixture to give a different texture I added dried tarragon to the egg mixture I also sauted the asparagus tips in a little olive & garlic before adding to top of flan I baked the flan in a pie plate instead of the ramkins baked 30 minutes Thank you Chia for another yummy recipe , this made a lovely side dish to scallops tonight courtesy of intermezzo
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Steps
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1
Done
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Wash the Asparagus and Cut the Hard Stem. |
|
2
Done
|
Slice Cut the Asparagus but Save Six Ends. |
|
3
Done
|
Blend the Asparagus Slices to Get a Green Cream. |
|
4
Done
|
Prepare a Bchamel 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. |
|
5
Done
|
Add to the Bchamel Sauce the Asparagus Blend We Obtained Before and Add the Egg Yolk, Salt and Pepper. |
|
6
Done
|
Buttering and Flouring the Pudding Molds (better Aluminum Made) Then, Add the Asparagus Cream. |
|
7
Done
|
Cover the Pudding Molds With Aluminum Foil. |
|
8
Done
|
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. |
|
9
Done
|
Baking at 180c (oven Pre-Heated) For 30 Minutes. |
|
10
Done
|
Then Remove the Aluminum Foil and Bake For Another 10-15 Minutes to Roast the Surface of Each Flan. |
|
11
Done
|
Take Out the Molds and When They're Cooled Remove the Mold and Decorate With the Asparagus Ends. |
