Discover a delightful twist on a classic French dish with our Flan of Asparagus and Tomato Coulis! This elegant recipe combines the creamy richness of flan with the vibrant flavors of fresh asparagus and a tangy tomato sauce, making it a stunning centerpiece for any dinner table. Whether you're hosting a sophisticated gathering or simply looking to impress your family, this dish is sure to tantalize taste buds and spark conversations. Ready to elevate your culinary skills and create a masterpiece that will leave everyone asking for seconds? Let’s dive into this delectable recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 bunch asparagus, trimmed
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 cups tomato sauce
Instructions
- Preheat the oven to 350°F (175°C). Prepare a water bath by placing a large roasting pan filled with about 1 inch of hot water.
- Blanch the asparagus in boiling salted water for 3-4 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.
- Finely chop the blanched asparagus and set aside a few whole spears for garnish.
- In a large mixing bowl, whisk together eggs, heavy cream, grated Parmesan cheese, salt, and pepper until smooth and well combined.
- Fold the chopped asparagus into the egg mixture, ensuring even distribution.
- Grease 6 individual ramekins or a large flan mold with butter or cooking spray.
- Carefully pour the asparagus-egg mixture into the prepared ramekins, filling them about 3/4 full.
- Place the ramekins in the prepared water bath, ensuring water comes halfway up the sides of the ramekins.
- Bake in the preheated oven for 25-30 minutes, or until the flans are set but still slightly jiggly in the center.
- While the flans are baking, prepare the tomato coulis by warming the tomato sauce in a small saucepan. Season to taste and keep warm.
- Remove the ramekins from the water bath and let cool for 5 minutes.
- To serve, run a knife around the edges of the ramekins and carefully unmold the flans onto serving plates.
- Spoon the warm tomato coulis around the flan and garnish with the reserved whole asparagus spears.
- Serve immediately while the flan is still warm and the coulis is fresh.
Tips
- Choose Fresh Asparagus: For the best flavor and texture, select firm, bright green asparagus spears. Look for ones that are thick and have tightly closed tips.
- Perfect Blanching: When blanching the asparagus, ensure you immediately transfer them to an ice bath. This process not only halts cooking but also preserves their vibrant color.
- Smooth Egg Mixture: Whisk the eggs and cream thoroughly until the mixture is completely smooth. This will ensure a light and airy flan texture.
- Water Bath Essentials: Make sure the water bath is preheated and filled to the right level. This gentle cooking method helps the flans set evenly and prevents them from cracking.
- Check for Doneness: Keep an eye on the flans as they bake. They should be set around the edges but still slightly jiggly in the center. Overbaking can lead to a rubbery texture.
- Serve Warm: For the best experience, serve the flans warm with the tomato coulis freshly prepared. The contrast of temperatures enhances the flavors beautifully.
- Garnish Creatively: Use the reserved asparagus spears not just for garnish but also to add a pop of color and elegance to your presentation.
- Make Ahead: You can prepare the flans a day in advance and warm them in the oven just before serving, making it a perfect dish for entertaining.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 12g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 180mg
