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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.4
  • Total Fat: 12.1 g
  • Cholesterol: 205.3 mg
  • Sodium: 388.3 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.3 g

View full nutritional breakdown of Asparagus Flan calories by ingredient
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Asparagus Flan

Submitted by: BOSS413
Asparagus Flan

Introduction

This recipe is inspired by Iron Chef Morimoto, and trust me: It is fantastic with beef, pork, and chicken. I have yet to try it with fish. This recipe is inspired by Iron Chef Morimoto, and trust me: It is fantastic with beef, pork, and chicken. I have yet to try it with fish.
Number of Servings: 4

Ingredients

    1 bunch of asparagus, trimmed and roughly chopped
    1 c 2% milk
    4 eggs
    1/2 t salt
    2 T butter
    1/4 c AP flour

Directions

Preheat the oven to 325. Get out a large, oven-safe dish for a water bath that will hold your ramekins. Prepare the four individual ramekins by rubbing the inside of them with butter.

Sweat the asparagus with the salt in a medium saucepan over medium heat until it is cooked through, about five minutes. Add the asparagus to the blender and turn it up to high, then add just enough milk so that the mixture can fold in on itself. Blend until it is smooth, about two minutes, depending on the power of your blender.

While the asparagus is blending, melt the butter over medium until it stops foaming, then add the flour and whisk until there are no more lumps. Now add the rest of the milk and heat it until the bechamel thickens. Turn off the heat.

With the blender running, the eggs to the asparagus mixture, followed by the bechamel in a thin stream, so as not to cook the eggs yet. Transfer the whole custard to the prepared ramekins.

Put the ramekins in the larger vessel, and add enough near-boiling water to come halfway up the sides of the ramekins. Bake for 20 minutes, or until the centers are almost set. Let cool for five minutes, and turn them out onto a plate.

Serving Size: Fills four individual ramekins.

Number of Servings: 4

Recipe submitted by SparkPeople user BOSS413.






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