Food Network: Roasted Garlic and Porcini Flan with Porcini Mushrooms and Tomato

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Roasted Garlic and Porcini Flan with Porcini Mushrooms and Tomato
Recipe courtesy Executive Chef John Doherty of The Waldorf Astoria

Ingredients
12 large eggs, cleaned
1 1/2 cups heavy cream
1/4 cup roasted garlic puree
Salt and freshly ground white pepper
1 tablespoon olive oil
1 cup finely diced porcini mushrooms
3 plum tomatoes, finely diced
2 teaspoons balsamic vinegar
2 tablespoons minced fresh parsley leaves
1 cup red peppercorns
1 cup green peppercorns

1 cup black peppercorns

Instructions
Preheat the oven to 350 degrees F.

Crack the eggs on top, and using an egg cutter, slice the tops off the eggs.
Carefully pour out the contents of 5 of the eggs into a bowl and separate the
yolks from the whites. Transfer the yolks to another bowl. (Use the 5 egg whites
and the contents of the remaining 7 eggs for other dishes). You need a total of 12
egg shells for this recipe. Add the cream and roasted garlic to the 5 yolks and
whisk thoroughly; season with salt and pepper.

Carefully rinse out the hollowed eggs under cold running water and return them to
the egg carton. Pour the whisked egg mixture into each hollowed egg so that it

fills the shell halfway. Place the carton in a roasting pan. Pour enough warm
water into the pan to come halfway up the sides of the eggs. Cover the pan with
foil and put it into the oven. Cook for about 20 minutes, or until the custard is
firm and does not break when touched with your finger.

While the eggs are cooking, pour the oil into a heavy skillet and set over
medium-high heat. When the oil is hot and shimmering, add the mushrooms and saute
for 2 minutes. Add the tomatoes and continue to saute until most of the liquid has
evaporated. Add the vinegar, season with salt and pepper, and sprinkle with the
chopped parsley.

Remove the eggs from the oven, and divide the mushroom-tomato mixture between the
eggs, spooning it carefully over the custard inside the eggs.

To serve, arrange the 3 types of peppercorns in the bottom of a serving dish,
platter, or basket. Set the filled eggs upright on the peppercorns and serve with
demitasse spoons.