Asparagus Flan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 bunch of asparagus, trimmed and roughly chopped1 c 2% milk4 eggs1/2 t salt2 T butter1/4 c AP flour
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.
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.
Nutritional Info 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
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