Spinach-Pumpkin Flans
Ingredients
- For the spinach
- 200 grams Spinach
- 1 garlic clove
- 2 eggs
- 100 milliliters milk
- 5 Tbsps breadcrumbs
- 3 Tbsps freshly grated Parmesan
- Nutmeg
- salt
- freshly ground peppers
- For the pumpkin
- 200 grams Pumpkin
- 2 tsps Pumpkin seed oil
- 1 Tbsp lemon juice
- 50 milliliters dry white wine
- 60 milliliters Vegetable broth
- salt
- freshly ground peppers
- cayenne pepper
- 1 egg
- For serving
- 4 Soufflé dishes (ramekins)
- butter (for ramekins)
- parsley
Preparation steps
For the spinach: Rinse and trim spinach. Cook in a pan with a little boiling salted water, stirring occasionally, until wilted. Drain spinach, rinse, squeeze out liquid with hands and chop finely. Peel garlic and chop finely. Mix together eggs, milk, spinach, garlic, breadcrumbs and Parmesan. Season with salt, pepper and nutmeg.
For the pumpkin: Cut pumpkin flesh into small cubes and cook until soft in hot oil. Deglaze pan with lemon juice, wine and broth, simmering on low heat for about 20 minutes. When soft, puree pumpkin and season well with salt, pepper and cayenne pepper. Let cool slightly and stir in egg.
Butter 4 ramekins or other small baking dishes.
Fill each ramekin halfway with spinach mixture, top with pumpkin puree and then remaining spinach mixture.
Preheat oven to 180°C (approximately 325°F). Place ramekins in a baking dish. Pour in hot water to reach halfway up sides of ramekins. Place in oven and bake for about 30 minutes until flan is set.
To serve, loosen flan from edges of molds with a sharp knife. Invert onto plates. Garnish with parsley and serve with a salad, if desired.
