Savoury Flan with Carrot and Sprout Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 222.9 μg | (372 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 724 mg | (18 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the flan
- 200 grams Spinach
- salt
- 1 garlic clove
- soft butter (for molds)
- 4 eggs
- 200 milliliters Whipped cream
- 200 milliliters milk
- 4 Tbsps freshly grated Parmesan
- Nutmeg
- salt
- peppers
- For the salad
- 2 carrots
- 2 handfuls Alfalfa sprouts
- 2 Tbsps White vinegar
- 2 Tbsps lemon juice
- 4 Tbsps Canola oil
- 1 pinch sugar
- salt
- parsley (for garnish)
Preparation steps
For the flan: Rinse and trim spinach. Blanch in boiling salted water. Remove, rinse, squeeze out excess moisture and chop finely. Peel garlic and also finely chop.
Preheat oven to 180°C (approximately 350°F). Grease ramekin or molds with butter.
Beat eggs with heavy cream and milk. Add spinach, garlic and Parmesan cheese. Mix well and season with salt, pepper and nutmeg to taste. Place mixture into ramekins and place in a baking dish or roasting pan. Pour hot water into the pan, up to about a third of the height of the ramekins.
Bake in preheated oven and cook for about 30 minutes and allow to thicken.
For the salad: Peel carrots and cut or slice into fine silvers. Rinse sprouts and drain well.
Add vinegar to lemon juice and gradually mix in oil. Season with sugar and salt to taste. Toss prepared salad ingredients with dressing and arrange on plates. Arrange flans on top of salad, garnish with parsley leaves and serve.
