Add to favorites

Plan Z Phase: This is a Z3 (ZReboot) recipe.

Servings: Serves 6 (can be doubled in two batches)

Ingredients:

• 1 bunch of asparagus
• ¼ cup of heavy whipping cream
• 1 Tbl of butter
• ½ tsp of Italian seasoning
• 1/3 cup of grated parmesan cheese
• salt and pepper to taste
• cayenne to taste
• 3 large eggs

Instructions:

Preheat oven to 350 degrees.

Cut the woody ends off of the asparagus and toss (last 2” or so). Cut the asparagus spears into 1 – 2” pieces. Steam the asparagus for 10 minutes until cooked through.

Drain the asparagus and carefully transfer it to your blender. Add the cream, butter, seasoning, cheese. Blend. Add a bit of salt and pepper and optionally add the cayenne. I put a substantial dusting in it because I want my flan to have a bit of extra zip. You can put it in or leave it out as you choose. Make sure the green concoction is well blended.

Then add your eggs and blend a moment more. I count to six. That’s all it takes to mix in the eggs.

Pull out six ramekins and spray them with butter spray or grease them with butter by hand. Divide the flan mixture amongst the six cups.  Place those cups in an oven proof pan (9″ x 13″ will work). Pour hot water into the pan so that it comes half way up the ramekin. Carefully transfer that to your oven and bake them 30 – 40 minutes or until firm (not too jiggly) and they might have a bit of a brown tinge on the top.  (I bake mine on convection 350 degrees for 20-25 minutes).

Take out of the oven and let them sit for 10 minutes before you unmold them. If they have not shrunken back a bit from the edge of the ramekin then take a sharp knife and run it along the edge.

Place your serving plate on top of the ramekin (upside down) and give the ramekin plate combination a bit of a jiggle to loosen the flan to it drops on the plate.

In my experience I was also able to tip the ramekin over onto the dinner plate and jiggle it to loosen it and no damage was done to the flan. It stayed intact.

Extras may be stored in the refrigerator and heated in the microwave.

Garnish with cherry tomato bits, parsley or other herbs and even edible flowers.

Enjoy!

Cheers,