Roasted Red Pepper Flan
source: recipe and photograph created by www.finedinings.com
(6) 1/2 cup ramekins
butter for ramekins
1 large red bell pepper
1-1/3
cups whipping cream
2 tablespoons shallots, diced
2 eggs
3/4 teaspoon salt
1/8 teaspoon white pepper
1/16 teaspoon freshly grated nutmeg
Basil sprigs for garnish, if desired
Generously butter ramekins.
Cut red bell pepper into 4 pieces,
remove seeds and ribs; place on a foil lined baking sheet under the broiler, skin
side up and char for 10 minutes. Remove from broiler, enclose in foil for 10
minutes.
Peel and discard charred skins. Roughly chop peppers, put in a small saucepan with
cream and shallots. Bring to a boil, lower the temperature
to a simmer for 10 minutes. Remove from heat to cool. Transfer red pepper
mixture to a blender or food processor, add eggs, salt, white pepper and nutmeg.
Puree until smooth.
Fill buttered ramekins with custard mixture, place them in a roasting pan; add boiling water to the
pan halfway up the sides of ramekins. Bake on middle rack of oven at 350° for 45 to 50 minutes or until
flan is set. Remove ramekins from pan to cool on a rack completely. Invert
flans onto individual serving plates, garnish with basil sprigs and serve.
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