Broccoli Flan – serves 6
- 1,2kg of broccoli
- 2 eggs
- salt, pepper
- 2 tablespoons of grated Parmigiano Reggiano
for béchamel sauce ( 20gr of butter , 20gr of all purpose flour ,200ml of whole milk, nutmeg,salt )
Cook broccoli in large pot of boiling salted water until tender, about 5 minutes. Drain and Transfer vegetables to large bowl. Cool.
For the béchamel sauce;
Heat the milk.
Tost and stir the flour in a separate saucepan add soft butter over medium heat and whisk until smooth, about 2 minutes. Gradually whisk in milk and cook for about 8 min, whisk constantly over low heat until sauce thickens and boils, season with salt and nutmeg. Cool
Add 2 beaten eggs with the cheese to the mixture
Puree broccoli in a food processor or blender until smooth.add the.béchamel sauce; Cover and cool
Preheat oven to 180° C
Brush a little oil into each mould and pour the mixture.
Bake flan until puffed in double pot about 30 minutes. Serve hot.
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