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Romanesco Broccoli Flan with Brie Cheese Fondue

17/11/2023

The Romanesco broccoli flan with brie cheese fondue is a sumptuous dish full of flavor, where the slight bitterness of the broccoli perfectly complements the creaminess and intense taste of brie cheese.

Ingredients

  • 1 medium Romanesco broccoli
  • 200 g of brie cheese
  • 2 eggs
  • 100 ml of fresh cream
  • 30 g of butter
  • 30 g of flour
  • 250 ml of milk
  • Nutmeg to taste
  • Salt to taste
  • Black pepper to taste
  • Breadcrumbs (for cooking)
  • Butter (for cooking)

Preparation

  1. Start by cleaning the Romanesco broccoli, divide it into small florets and boil them in salted water for about 5-6 minutes until they are tender but still crisp.
  2. In a small pot, melt the butter and add the flour to create a roux. Cook for one minute, stirring continuously.
  3. Gradually add the milk to the roux, continuing to stir to prevent clumps, until you obtain a medium-thick béchamel sauce. Season with salt, pepper, and a grating of nutmeg.
  4. In a separate bowl, beat the eggs with fresh cream and then gently incorporate the cooled béchamel.
  5. Add the cooked Romanesco broccoli florets to the egg and béchamel mixture.
  6. Butter and sprinkle breadcrumbs into oven ramekins (you can use muffin tins or individual flan molds). Pour the mixture into the molds, filling them up to 3/4.
  7. Bake in a preheated oven at 180 °C (356 °F) for about 20-25 minutes or until the flan is golden brown and firm to the touch.
  8. Meanwhile, for the brie fondue, remove the rind from the brie cheese and cut it into pieces. Heat the cream in a small pot over low heat and add the brie, letting it melt slowly and stirring until you get a smooth cream.
  9. Once the flans are cooked, let them rest for a few minutes before unmolding.
  10. Serve the Romanesco broccoli flans with a generous spoonful of brie cheese fondue on top or to the side.

Curiosity

The flan is a main course from the French tradition that has found excellent variations in Italy with the addition of local vegetables, like the Romanesco broccoli, a variety that is very widespread in Lazio. The word “flan” comes from the French word “soufflé”, which highlights the soft and delicate consistency of this dish that is a true pleasure on the palate.