Asparagus Flans
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
56
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
And butter six 3/4-cup soufflé dishes or custard cups
3
Line bottoms of dishes or cups with rounds of wax paper and butter paper
4
Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels
5
Trim asparagus and cut off tips
6
Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces
7
In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute
8
Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking
9
Drain tips well and pat dry
10
Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes
11
Transfer stalks with slotted spoon to paper towels and pat dry well
12
In a blender purée stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth
13
In a bowl whisk eggs until combined and add asparagus purée in a stream, whisking until smooth
14
Divide mixture among dishes or cups and put on towels in pan
15
Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean
16
Remove dishes or cups from pan and cool on a rack 5 minutes
17
In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through
18
Run knife around edges of dishes or cups and invert flans onto 6 plates
19
Top flans with asparagus tips
20
Preheat oven to 350°F
21
And butter six 3/4-cup soufflé dishes or custard cups
22
Line bottoms of dishes or cups with rounds of wax paper and butter paper
23
Line a baking pan large enough to hold dishes or cups with a double layer of kitchen towels
24
Trim asparagus and cut off tips
25
Halve asparagus tips lengthwise and cut stalks crosswise into 1-inch pieces
26
In a steamer rack set over boiling water steam asparagus tips, covered, until crisp-tender, about 1 minute
27
Transfer asparagus tips with a slotted spoon to a colander and rinse under cold water to stop cooking
28
Drain tips well and pat dry
29
Steam asparagus stalks, covered, until tender but still bright green, about 8 minutes
30
Transfer stalks with slotted spoon to paper towels and pat dry well
31
In a blender purée stalks, cream, tarragon, 3 tablespoons butter, Parmesan, and salt until smooth
32
In a bowl whisk eggs until combined and add asparagus purée in a stream, whisking until smooth
33
Divide mixture among dishes or cups and put on towels in pan
34
Add enough hot water to pan to reach halfway up sides of dishes or cups and bake flans in lower third of oven 35 to 40 minutes, or until a thin knife inserted in center comes out clean
35
Remove dishes or cups from pan and cool on a rack 5 minutes
36
In a small saucepan heat asparagus tips in remaining tablespoon butter until heated through
37
Run knife around edges of dishes or cups and invert flans onto 6 plates
38
Top flans with asparagus tips