Flan with Peppers and Leeks
Category: Appetizer
Servings: 6
This Flan with Peppers and Leeks is a delightful savory dish perfect for a light starter. The creamy texture of the flan pairs beautifully with the mild sweetness of the bell peppers and the delicate flavor of leeks. A touch of Grana Padano and provola adds richness and depth, making it an excellent choice for any gathering or casual meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Yellow bell pepper | 1 |
| Red bell pepper | 1 |
| Leeks | 1 |
| Whole milk | 280g |
| Grana Padano DOP (grated) | 25g |
| Eggs | 3 |
| Salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
| Whole milk (for sauce) | 130g |
| Provola cheese (diced) | 120g |
| Cornstarch (Maizena) | 1 tbsp |
| Fresh thyme | To taste |
| Butter | To taste |
| All-purpose flour | To taste |
Instructions:
-
Prepare the Flan Base:
Begin by cracking the eggs into a large mixing bowl. Add the whole milk (280g) and whisk for a few moments to combine. Season with the grated Grana Padano DOP, a pinch of salt, and a sprinkle of black pepper. Continue whisking until the mixture is smooth and well combined. -
Prep the Bell Peppers and Leeks:
Wash the yellow bell pepper, remove the stem, and discard the white pith and seeds. Cut it into thin strips, then dice it into small pieces. Repeat this process with the red bell pepper. Season the diced peppers with a bit of salt.
Next, prepare the leek by cleaning it thoroughly. Slice the leek into thin rings. -
Prepare the Molds:
Butter and flour 10 individual aluminum molds (125 ml capacity each) to ensure the flan doesn’t stick. Place about 2 tablespoons of diced peppers and leeks at the bottom of each mold. -
Fill the Molds:
Carefully pour the egg mixture over the peppers and leeks in the molds, filling them about three-quarters full. -
Bake the Flan:
Place the filled molds on a baking rack in a preheated oven at 180°C (350°F). Bake for around 20-25 minutes, or until the flans are set but slightly jiggly in the center. Once done, remove from the oven and allow them to cool slightly. -
Make the Cheese Sauce:
While the flans are baking, prepare the creamy cheese sauce. In a saucepan, combine the whole milk (130g) and diced provola cheese. Heat gently until the cheese begins to melt. Add 1 tablespoon of cornstarch to the mixture and stir until the sauce thickens to a creamy consistency. -
Assemble the Flan:
Once the flans are ready and have cooled slightly, carefully remove them from the molds. Place each flan onto individual serving plates. Spoon 2 tablespoons of the creamy cheese sauce onto each flan. -
Garnish and Serve:
For an extra touch of flavor, decorate the flans with a few slices of leek rings and a few sprigs of fresh thyme. Serve immediately while warm for a delightful appetizer experience.
Tips:
- For a more intense flavor, you can sauté the peppers and leeks in a little bit of olive oil before adding them to the molds.
- Make sure to let the flans cool slightly before removing them from the molds, as they’ll firm up and hold their shape better.
- If you prefer a vegetarian version, omit the provola cheese in the sauce or use a plant-based alternative.
Enjoy this light and delicious flan as the perfect start to any meal, or serve it at your next gathering as an impressive yet easy-to-make appetizer!
