Asparagus Flan | CUESA

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Asparagus Flan

Source:

David Bazirgan, Chez Papa Resto

This recipe was demonstrated at CUESA’s Market to Table program on March 20, 2010.

Serves 6

INGREDIENTS

1 bunch asparagus
1 cup milk
1 cup heavy cream
6 eggs
4 egg yolks
Salt and pepper, to taste

PREPARATION

  1. Preheat oven to 325 degrees.  Prepare asparagus:  break off the tough bottom ends by snapping them off where they naturally bend.  Bring a pot of salted water to a boil and blanch just until they turn bright green and become tender.  Run under cold water or plunge into ice water to prevent overcooking.  Drain, pat dry and roughly chop.  Reserve about a cup of the asparagus for this recipe, save any leftover asparagus for later use.  Set the cup of asparagus aside.

  2. In a heavy bottom saucepan, heat the cream and milk until warm over low heat, add the cooked asparagus, and cool the mixture. Blend in blender until a smooth puree is formed. Reserve.
  3. In a mixing bowl, beat eggs and egg yolks together until combined, add asparagus mixture. Season with salt and pepper. Strain through a mesh sieve. Divide between 6 ramekins, filling them about ¾ of the way up. Place ramekins in a roasting pan and place in the oven.  Add enough water to the roasting pan to come up about half-way to the top of the ramekins.  Bake in the water bath until set, about 45 minutes. Remove from oven and serve.

 

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