Roasted Red Pepper Flan
How To Make a Savory Roasted Red Pepper Flan

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This is made with eggs, cream, shallots and spices. I like to serve it with a mixed green salad. See more of my easy delicious side dishes with photographs.

Roasted Red Pepper Flan

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Roasted Red Pepper Flan
source:  recipe and photograph created by Peggy Bucholz for

Recipe Type: red pepper, flan, cream, eggs, ramekin, side dish

Prep Time: 25 min
Total Time:25 min
Yield: 6


   (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


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

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