Combine all the ingredients for the salsa in a small glass bowl and toss together well. Cover and refrigerate for up to 2 hours. Preheat the oven to 350 degrees. In a food processor, pulse 1 cup of the black bean until pureed, scraping down the bowl as necessary. In a medium mixing bowl, combine the pureed beans with the whole eggs, yolk, milk, salt, pepper, and Tabasco. Mix together well until only lumps of bean skin are showing. Add the remaining 1/2 cup of whole cooked beans and mix together gently until evenly blended. Brush 6 (1/2 cup) ramekins with the melted butter. Pour very hot water to a depth of 1 inch in a roasting pan large enough to hold all the ramekins. Place the dishes in the roasting pan and fill them with the flan mixture, making sure to add an equal amount of whole beans to each cup. Bake for 35 minutes, or until firm in the center. Remove from the oven and let cool to room temperature.
Using a length of fishing line or heavy sewing thread held taughtly between two hands, slice the goat cheese into 6 equal disks and set aside at room temperature. When ready to serve, preheat a broiler to medium high heat. Run a small knife carefully around the top outside edge of each flan and place the ramekins on a baking sheet which will fit under the broiler. Turn the ramekins over and tap the bottom side of each ramekin to release the flans. Shake them out onto the baking sheet and place a disk of goat cheese on top of each. Place the baking sheet under the broiler and toast until the goat cheese begins to bubble. With a flat-ended metal spatula, transfer a flan to each dinner plate and top with a spoonful of the salsa. Place a few sprigs of watercress around the base of each flan and serve immediately.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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