Recipe courtesy of Kerry Heffernan
Red Pepper Flan
- Level: Intermediate
- Yield: 4 to 6 flans
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 402
- Total Fat
- 35
- Saturated Fat
- 20
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 9
- Cholesterol
- 268
- Sodium
- 578
- Total: 9 hr 20 min
- Prep: 25 min
- Inactive: 8 hr
- Cook: 55 min
Ingredients
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
Directions
- 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.