Zucchini Flan with Bay Leaf

4 servings

65 minutes

Usually flan is a dessert, but in this case there is not a drop of sugar. Boiled zucchini porridge is combined with milk and cream and takes shape in a water bath. An ideal side dish for poultry, veal or rabbit. From the book "Taste of France: Everyday" by Anne-Sophie Pic.

Energy value per serving

• Calories: 139
• Proteins: 5.6g
• Fats: 11g
• Carbohydrates: 3.9g

Ingredients

• Cream: 80 ml
• Milk: 30 ml
• Bay leaf: 1 pc
• Zucchini: 200 g
• Chicken egg: 2 pc
• Egg yolk: 1 pc
• Butter: 20 g
• Salt: to taste

Cooking steps

1. Heat cream and milk in a pot, then add bay leaf for a few minutes.

   Required ingredients:

   • Cream: 80 ml
   • Milk: 30 ml
   • Bay leaf: 1 piece

2. Meanwhile, wash the zucchini, slice it thinly, and boil in salted boiling water for 2-3 minutes. Cool the zucchini slices in cold water to preserve their color. Drain the water.

   Required ingredients:

   • Zucchini: 200 g
   • Salt:  to taste

3. Chop the zucchini slices and other ingredients in a blender bowl. Pour the mixture into molds previously greased with butter.

   Required ingredients:

   • Zucchini: 200 g
   • Chicken egg: 2 pieces
   • Egg yolk: 1 piece
   • Butter: 20 g

4. Seal the molds tightly with foil and cook in a water bath in an oven preheated to 90 °C for 20 minutes. Note: cooking time depends on the size of the molds. Pierce the flan with the tip of a knife to check if it has set. Remove from the mold and serve hot.