Red Pepper Flan

Total Time:
9 hr 20 min
25 min
8 hr
55 min

4 to 6 flans

  • Red Pepper Base:
  • 5 cloves garlic, chopped
  • 3 shallots, chopped
  • 3 red peppers, seeded and roughly chopped
  • 1 jalapeno, seeded and chopped
  • Salt and freshly ground pepper
  • Cheesecloth
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 whole eggs
  • 2 egg yolks
  • Salt and pepper
  • For the Red Pepper Base: Sweat garlic, shallots, peppers and jalapeno. Generously season with salt and pepper. Cook completely, until everything is very tender, with no color. Puree in a blender until very smooth. Check seasoning. Line a sieve with double layer of cheesecloth. Slowly pour the pepper puree into the sieve and hold in a bowl for the excess liquid to drain into. Allow puree to drain overnight in the refrigerator.

  • For the flan: Preheat the oven to 300 degrees F.

  • Combine the cream, milk, eggs, egg yolks and 1 cup of the red pepper puree. Whisk everything together and add salt and pepper, to taste. Pour into 4-ounce ramekins (or any size smaller if desired). Set ramekins in a 4-inch deep baking pan and fill the pan with water 1/3 to 1/2 way up the ramekins. Cover with foil. Bake for about 45 minutes. Timing varies greatly depending on oven. To check for doneness, poke the centers of the flans with a small, clean knife. The knife should be relatively clean (not necessarily completely clean) without any liquid on the knife.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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