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