When well done this Spinachs Flan is a real delight.
A delicate and refined dish.
In my home, it has been for a long time the undisputed specialty of Rita, our maid and excellent cook who worked many years for my family and in now also a good friend.
According to my concept, a Flan has a special feature: the first part of the cooking needs to be conducted in the oven in a bain marie and only at the last 20 minutes is finishes directly in the oven . However, there are some dishes that despite being called Flan do not respect this rule.
Ingredients: 1/2kg of fresh spinach , 2 eggs, grated Parmesan cheese to taste . For the bechamel sauce : 25g butter, 50g flour , quarter of a liter of milk, salt, pepper and nutmeg.
Boil spinachs and squeeze them very well and then chop them finely.
To cook spinach I 'm used to wash them well and to put them in a large pot, without water sprinkled with a little salt and then to cover the pot with a lid. The cooking will be fast and spinachs will lose most of their volume.
With the listed ingredients, prepare the béchamel.
Season with salt, pepper and nutmeg abundant. Mix then with grated Parmesan in an acceptable amount and then set it aside to warm.
Then add beaten egg yolks and spinach, very fine chopped. Stir the mixture to obtain a smooth cream.
Butter a mold well to the crown (this is the best form because it ensures that bake the flan in its entirety ) and then flour it.
Whip the egg whites until stiff, add them to the mixture and gently pour it into the mold.
Bring the oven to about 180°C and placed on the shelf a mold larger than that of the Flan.
On the stove, bring water to a boil for the bain marie.
Put the flan mold inside the baking pan that is already in the oven and fill the larger pan with boiling water until about 2/3 of the level of the flan.
Bake in convection oven for about 35 minutes at 160° C.
At this point, remove from the double saucepan and finish cooking directly in the oven for another 10 to 15 minutes.
If you have been successful, the flan will be quite swollen and covered with a thin light crust.
Let stand for a few minutes out of the oven ( I'm using to cover with a cotton towel ).
Then try to remove it gently from the mold and just turn on a serving dish.
Be careful because the Flan will be soft and this operation might break it completely or partially.
Anyway, it will always be very good.
A delicate and refined dish.
In my home, it has been for a long time the undisputed specialty of Rita, our maid and excellent cook who worked many years for my family and in now also a good friend.
According to my concept, a Flan has a special feature: the first part of the cooking needs to be conducted in the oven in a bain marie and only at the last 20 minutes is finishes directly in the oven . However, there are some dishes that despite being called Flan do not respect this rule.
Ingredients: 1/2kg of fresh spinach , 2 eggs, grated Parmesan cheese to taste . For the bechamel sauce : 25g butter, 50g flour , quarter of a liter of milk, salt, pepper and nutmeg.
Boil spinachs and squeeze them very well and then chop them finely.
To cook spinach I 'm used to wash them well and to put them in a large pot, without water sprinkled with a little salt and then to cover the pot with a lid. The cooking will be fast and spinachs will lose most of their volume.
With the listed ingredients, prepare the béchamel.
Season with salt, pepper and nutmeg abundant. Mix then with grated Parmesan in an acceptable amount and then set it aside to warm.
Then add beaten egg yolks and spinach, very fine chopped. Stir the mixture to obtain a smooth cream.
Butter a mold well to the crown (this is the best form because it ensures that bake the flan in its entirety ) and then flour it.
Whip the egg whites until stiff, add them to the mixture and gently pour it into the mold.
Bring the oven to about 180°C and placed on the shelf a mold larger than that of the Flan.
On the stove, bring water to a boil for the bain marie.
Put the flan mold inside the baking pan that is already in the oven and fill the larger pan with boiling water until about 2/3 of the level of the flan.
Bake in convection oven for about 35 minutes at 160° C.
At this point, remove from the double saucepan and finish cooking directly in the oven for another 10 to 15 minutes.
If you have been successful, the flan will be quite swollen and covered with a thin light crust.
Let stand for a few minutes out of the oven ( I'm using to cover with a cotton towel ).
Then try to remove it gently from the mold and just turn on a serving dish.
Be careful because the Flan will be soft and this operation might break it completely or partially.
Anyway, it will always be very good.
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