Spinach Flan
An Italian spinach and cream sauce cake made by blending spinach purée with egg and cream, then baked to a delicate texture.
Ingredients
Spinach leaves (blanched in plenty of boiling water, cooled with ice water, and drained)
300 g
Eggs
3
Heavy cream
250 ml
Nutmeg
a pinch
Salt
to taste
Freshly ground pepper
a pinch
Butter (for greasing the ramekins)
to taste
Instructions
1
Blend the spinach
Use a blender to puree the spinach leaves together with the eggs, cream, nutmeg, and seasonings to taste.
2
Fill the molds
Spoon the mixture into buttered 150 ml ramekins.
3
Bake in a water bath
Place the molds in a pan of hot water and bake at 190°C for 10 minutes, or until the custard is set.
4
Unmold
Remove the molds, loosen the edges with a knife, invert onto a plate, and gently lift off the mold.
