Roasted Red Pepper Flan
source: recipe and photograph created by Peggy
Bucholz for www.finedinings.com
Recipe Type: red pepper, flan, cream, eggs, ramekin, side dish
Prep Time: 25 min
Total Time:25 min
Yield: 6
Ingredients:
(6) 1/2 cup ramekins
butter to grease ramekins
1 large red bell pepper
1-1/3 cups heavy cream
2 tablespoons shallots, diced
pinch of white granulated sugar
2 eggs
3/4 teaspoon salt
1/8 teaspoon white pepper
1/16 teaspoon freshly grated nutmeg
Basil sprigs for garnish, if desired
Instruction:
Generously butter ramekins.
Cut bell pepper vertically into 4 pieces, remove seeds and membranes; place under broiler, skin side up on a foil lined baking sheet. Char
10
minutes until roasted. Remove from broiler, enclose in foil for 10 minutes. Peel and discard
charred skin. Roughly chop roasted
red pepper and put in a small saucepan with heavy cream, diced shallots and a pinch of sugar. Bring to a boil, lower the temperature
to a simmer for 10 minutes. Remove from heat to cool. Transfer mixture to a blender or
mini food processor, add eggs, salt, white
pepper and nutmeg. Puree until smooth.
Preheat oven to 350 degrees F. move oven rack to middle position.
Fill buttered ramekins with the custard mixture, place in a roasting pan with high sides; add boiling water to the pan
until water comes halfway up the sides of the
ramekins. Bake for 45 to 50 minutes or until
flans are set or a knife inserted in center comes out clean. Remove
roasted 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.
 |
Wine
recommendation: Pinot Gris; Chardonnay |
|
