Romanesco Flans
Romanesco Flans - Perfect blend of tender and crispy
Healthy, because
Even smarter
Nutritional values
Sleep problems? The high vitamin C content of the romanesco favors the conversion of the amino acid tryptophan from eggs to serotonin - this has a relaxing effect and lets us fall asleep more easily. Hazelnuts are a star! Full of vitamins, they have a favorable fatty acid composition and a high energy content.
The Romanesco flans with cheese-honey sauce and hazelnuts can also be made with cauliflower or broccoli instead of Romanesco. The Parmesan can be replaced by other hard cheeses such as Pecorino or mountain cheese. You can replace the hazelnuts with almonds, walnuts or seeds such as sesame seeds as desired.
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 512 mg | (13 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 162 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 14 ozs Romanesco broccoli (or cauliflower/broccoli)
- salt
- 1 ½ ozs butter (3 TBSP.) + 1 TSP.
- 1 Tbsp Whole Grain Spelt Flour
- 3 ½ ozs Vegetable broth
- 3 ½ ozs Whipped cream
- 2 eggs
- peppers
- Nutmeg
- ¾ oz Parmesan
- 7 ozs milk (whole)
- 2 Tbsps cream cheese
- 1 Tbsp honey
- lemon juice
- 1 oz hazelnut kernels
Kitchen utensils
Preparation steps
Clean, wash and chop Romanesco and cook in boiling salted water for 7-10 minutes. Then rinse, drain well, finely puree and pass through a sieve.
Meanwhile, melt butter in a saucepan. Dust with flour and sweat until light. Add broth and cream and simmer for 5 minutes over low heat until creamy; then let cool slightly.
Separate the eggs. Stir the egg yolks into the sauce with the Romanesco puree. Season to taste with salt, pepper, and freshly grated nutmeg. Beat egg whites until stiff and fold in carefully. Pour mixture into buttered flan dishes. Fill a roaster or deep baking tray with 1 inch of water, place the ramekins in the water bath, and cook in a preheated oven at 180 °C / 350 °F for about 30 minutes until set.
Meanwhile, for the cheese sauce, finely grate Parmesan cheese. Bring milk to a boil. Remove from heat, stir in cream cheese, Parmesan and honey and season with lemon juice, salt and pepper. Chop hazelnuts and toast in a hot pan without fat over medium heat for 3 minutes.
Turn the flans out onto plates, pour the sauce over them and serve sprinkled with the hazelnuts.
