Creamy Zucchini Flan with Mornay Sauce

Zucchini Flan with Mornay Sauce

Category: Appetizer
Serves: 5

Ingredients

Instructions

1. Prepare the Zucchini:
   Begin by washing and trimming the zucchini. Slice them into rounds, ensuring each slice is of a uniform thickness for even cooking. In a large skillet, heat the extra virgin olive oil over medium heat. Add the garlic clove, peeled and halved, to infuse the oil with flavor. Once the garlic becomes fragrant, add the sliced zucchini to the pan, seasoning with a pinch of salt. Sauté the zucchini until it becomes tender, which will take about 5-7 minutes.

2. Make the Flan Mixture:
   Once the zucchini has softened, add the ricotta cheese, eggs, and fresh thyme leaves to the pan. Using a hand blender or food processor, blend all the ingredients until smooth and homogeneous. The mixture should be thick but pourable, forming a creamy batter. Taste the mixture and adjust seasoning with salt and black pepper to your preference.

3. Prepare the Molds:
   Grease five small, individual ramekins or molds (approximately 130g capacity each) with butter. You can use molds that measure around 7.5 cm in diameter at the top, 4.5 cm in diameter at the base, and 6 cm in height. For easier removal after baking, line each mold with parchment paper. Cut out circles of parchment for the bottom and strips for the sides, ensuring they fit snugly inside. If you prefer, you can skip the parchment lining and use a butter knife to loosen the flans from the edges after baking.

4. Fill and Bake the Flans:
   Fill each prepared mold with about 130g of the zucchini mixture. Make sure the mixture is evenly distributed across all molds. Place the filled molds in a baking tray and add water to the tray, about 2 cm deep, to create a gentle steam while baking. Preheat your oven to 160°C (320°F) if using static heat. If you are using a fan-assisted oven, maintain the same temperature. Bake for about 60 minutes, but start checking for doneness 10 minutes before the time is up. If the tops appear to be drying out, cover them loosely with aluminum foil to prevent over-browning.

5. Prepare the Mornay Sauce:
   While the zucchini flans bake, focus on preparing the Mornay sauce. In a small saucepan, warm the milk over medium-low heat. Do not allow it to boil. Meanwhile, melt the butter in a separate pan, adding a pinch of salt. Once the butter is completely melted, remove it from the heat and slowly whisk in the flour, adding it in small amounts to prevent clumping. Return the pan to low heat and cook the flour, whisking continuously, for about 2 minutes until it turns a light golden color.

   Slowly pour in the warm milk while stirring constantly to ensure a smooth consistency. Continue to whisk until the sauce thickens and reaches a gentle boil. Once it has thickened, remove the pan from the heat. Stir in the grated Asiago cheese, allowing it to melt completely into the sauce. In a separate bowl, whisk the egg yolk with the fresh liquid cream. Gradually incorporate the egg-cream mixture into the hot sauce, whisking vigorously to ensure everything is evenly combined.

6. Finish and Serve:
   Once the flans are baked and have cooled slightly, carefully remove them from the molds. Place them onto individual serving plates and drizzle with the creamy Mornay sauce. Serve immediately while warm for the best texture and flavor.

Nutritional Information (Approximate)

Note: These values are approximations and may vary depending on the specific ingredients used. Adjust the recipe according to dietary preferences or needs.