Ingredients
For the zucchini flan:
- 4 eggs
- 250 ml of fresh liquid cream
- 5 tablespoons of parmesan cheese
- 3 tablespoons of flour
- 500 g of courgettes or carrots
- 1 onion
- extra virgin olive oil, salt and pepper to taste
For the parmesan sauce:
- 250 ml of liquid cream
- 100 g of parmesan cheese
- 1 goat’s milk cheese
- nutmeg
- salt and pepper to taste
Procedure
Clean the vegetables, cut them into slices and sauté in a pan with a shallot or onion and a little extra virgin olive oil, salt and pepper.
Place the cream, eggs, flour and grated parmesan in a food processor. Blend. Add the vegetables and blend some more.
Place the mixture obtained into the appropriate buttered and floured aluminum molds . Cook in a bain-marie for approximately 30 minutes at 180°C .
For the sauce: melt the cream, parmesan and goat cheese in a bain-marie. Add a little grated nutmeg. Season with salt and pepper if necessary.
Serve with the mirror flan on the plate.
An extra tip: accompany this flan with a small sauté of clams instead of the parmesan sauce, if you want to serve a fish-based dinner.
Enjoy your meal!
