These small fennel flans with orange and licorice reduction have a sophisticated appearance but are simple and quick to prepare. With few ingredients, you can quickly create a small masterpiece. This fennel flan was our lunch a few days ago when, around twelve, a packet of frozen cream saved my life. I had two fennels, two eggs, and Parmesan in the fridge. With the addition of a plate of pasta, I had everyone sorted. In the mini version, as I present them today, the small fennel flans with orange and saffron reduction are an elegant appetizer, which can be accompanied by others on the holiday table. If you like flans and, like me, hate wasting food, see what I did with asparagus stalks: Asparagus and Gruyère Soufflé.
This is one of the dishes I prepared on the TV show “Quel che passa il convento” on Tv 2000, where I was a guest some time ago, in the episode on March 25, 2021. It was a fun and exciting experience that made me feel like a very important cook. I got to cook several of my recipes, including, besides these small flans, the berry sorbet with warm zabaglione and the chocolate and pear cake with salted caramel.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 197.23 (Kcal)
- Carbohydrates 5.72 (g) of which sugars 5.00 (g)
- Proteins 5.49 (g)
- Fat 16.69 (g) of which saturated 2.74 (g)of which unsaturated 2.08 (g)
- Fibers 2.08 (g)
- Sodium 192.23 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for fennel flans with orange and licorice reduction
- 1.43 lbs fennel, cooked, in the microwave (steamed or in a pan)
- 1.06 cups whipping cream
- 2 eggs (whole)
- 0.71 oz Parmesan Reggiano DOP (grated)
- 1 packet saffron
- to taste salt
- to taste pepper
- Half orange (juice only)
- 1 teaspoon licorice powder (leveled)
- 0.71 oz butter
- 1 tablespoon honey
Tools
A 500 ml pudding mold or 8 individual molds 3″
How to prepare the small fennel flans with orange and licorice reduction
We can cook the fennel as we prefer: in a pan with a knob of butter, in the microwave, or steamed. We can also use previously cooked fennel that is leftover. Blend them perfectly with an immersion blender, add the liquid cream, a handful of Parmesan, two whole eggs, and the saffron. After adjusting salt and pepper, blend again to mix the ingredients. Then transfer the mixture into eight flan molds (even aluminum ones will do) previously greased and floured. Finally, place the flans in a high-sided baking tray that can hold them all, and fill the tray with water, three-quarters full, to cook them in a bain-marie in the oven. Cook for 30 minutes at 392°F.
Pour the orange juice into a small saucepan, turn on low heat and add a leveled teaspoon of licorice powder, making sure it dissolves well. Let it simmer for a few minutes. Then add a knob of cold butter and a tablespoon of honey, mix, and turn off the heat. Unmold the warm fennel flans and serve them with the sauce we’ve prepared.
Chef’s notes and variations
These small fennel flans are also good served with a cheese fondue, and they can be made with many different vegetables. It looks nice to pair two flans of different colors on the same plate. They are really quick to make: besides the cooking time, it takes a maximum of 15 minutes. Moreover, they can be prepared in advance and kept in the fridge already cooked. When serving, just heat them briefly in the microwave and complete with the orange reduction.
If you liked this flavor combination, check out the baked lasagna with fennel, oranges and saffron. For those looking for another elegant winter appetizer, I suggest the parmesan and pumpkin cream millefeuille. In that recipe, you will also find instructions to make the Parmesan wafers with which I decorated the fennel flans.
Returning to the HOME you will find more vegetarian appetizers, regional recipes, and delicious desserts. Follow me on Facebook and on Instagram, and you will never be without dinner ideas again.
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