Zucchini Flan with Bay Leaf

⏳ Time

1 hour 5 minutes

🥕 Ingredients

🍽️ Servings

Description

Typically, a flan is a dessert, but in this case, there is not a drop of sugar. Cooked zucchini puree is combined with milk and cream and takes shape in a water bath. It makes the perfect side dish for poultry, veal, or rabbit. From the book 'Taste of France: Every Day' by Anna Smith.

Ingredients

Cream - 2 fl oz
Milk - 1 fl oz
Bay leaf - 1 piece
Courgette - 7.1 oz
Chicken Egg - 2 pieces
Whole egg - 1 piece
Butter - 0.7 oz
Salt - to taste

Step by Step guide

Step 1

In a pot, heat the cream and milk, then add a bay leaf for a few minutes.

Step 2

Meanwhile, wash the zucchini, slice it thinly, and boil in salted boiling water for 2-3 minutes. Cool the zucchini slices in cold water to preserve their color. Let the water drain.

Step 3

In a blender, chop the zucchini slices and other ingredients. Pour the mixture into molds that have been pre-greased with butter.

Step 4

Seal the molds tightly with aluminum foil and cook in a water bath in an oven preheated to 90 °C for 20 minutes. Note: Cooking time may vary depending on the size of the molds. Insert the tip of a knife into the flan to check if it has set. Remove from the mold and serve hot.