Herb flans

Herb flans are a delicious and refined dish, ideal as an appetizer or a light main course. Let’s look at the ingredients and the procedure together.

Ingredients

• 500 g of greens (chard, spinach, or a mix of green leafy vegetables)
• 200 ml of fresh cream
• 3 eggs
• 50 g of grated Parmesan cheese
• Nutmeg to taste
• Salt and pepper to taste
• Butter for greasing the molds
• Breadcrumbs for dusting the molds

Preparation

1. Start by cleaning and thoroughly washing the selected greens. Drain them and transfer them into a non-stick pan with a drizzle of oil, letting them wilt for a few minutes.
2. Take the wilted greens, squeeze them to get rid of the excess water, and chop them finely with a knife or using a blender.
3. In a bowl, beat the eggs with the grated Parmesan, add the fresh cream, a pinch of salt, pepper, and a dash of grated nutmeg. Stir to combine all the ingredients.
4. Add the chopped greens to the egg and cream mixture and mix well until you have a smooth batter.
5. Take the molds (preferably aluminum or silicone) and grease the inside with butter, then sprinkle them with breadcrumbs. This will help the flans not to stick to the molds and give a crispy crust on the outside.
6. Pour the mixture into the molds, filling them three-quarters full.
7. Bake in a preheated oven at 180 °C (356 °F) for about 20-25 minutes, until the herb flans are golden brown and puffed.
8. Remove from the oven and let them cool for a few minutes before unmolding.

It is important to let the flans rest for a few minutes before unmolding to prevent them from breaking. Serve them hot or warm, possibly accompanied by a cheese-based sauce or a simple vegetable velouté.

Curiosity

The flan is a typical preparation in Italian cuisine that can vary in many ways, depending on the vegetables and cheeses used. It can be considered a variation of the famous French soufflé, with the difference that it does not require the use of a roux (flour and butter), making it simpler and quicker to prepare.