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easy
flan recipe... makes a great first
course entree
Roasted Red Pepper Flan
source: recipe and photograph created by www.finedinings.com
(6) 1/2 cup ramekins
butter
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 bell pepper into 4 pieces,
remove seeds and ribs; place skin side up on a foil lined baking sheet under the
broiler. Char for 10 minutes. Remove from broiler, enclose in foil for 10
minutes. Peel and discard charred skins. Roughly chop and 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 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
enough boiling water to the pan until it comes halfway up the sides of the
ramekins. Bake on middle rack of oven at 350° for 45 to 50 minutes or until
flan is set. Remove flans from the pan of water to cool on a rack completely then
invert them onto individual serving plates,
garnish
with basil sprigs and serve.
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