I like colorful recipes, those that bring joy to the table, which is why I love these Two-Tone Flans. They immediately bring cheer and are all to be enjoyed. I used carrots and spinach because I find the orange and green contrast particularly pleasant, but you can also use other vegetables. I usually use frozen spinach, I find them very convenient, always ready, but you can also use fresh ones.
For better cooking, remember to put a few glasses of water on the oven tray; this will create the right humidity that will keep the flans soft.
You can prepare this recipe during the holidays or for a dinner with friends; they will be a pleasant surprise.
Here are some more flan recipes for you; if you love this dish, take a look!
Cauliflower Flan with Artichoke Sauce
- Difficulty: Easy
- Cost: Economical
- Preparation time: 45 Minutes
- Portions: 9 ramekins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/8 cups milk
- 3 1/2 tbsp butter
- 1/3 cup all-purpose flour
- 2 pinches fine salt
- 2 pinches black pepper (ground)
- 2 pinches nutmeg (ground)
- 14 oz carrots (cleaned)
- to taste olive oil
- to taste fine salt
- 1 cup béchamel sauce (prepared as indicated above)
- 2 tbsp grated Parmesan cheese
- 2.1 oz egg white (from 2 eggs)
- 14 oz spinach, frozen (cooked)
- 2 pinches garlic powder (dehydrated)
- 2 pinches fine salt
- to taste butter
- 1 1/3 cups béchamel sauce (prepared as indicated above)
- 2 tbsp grated Parmesan cheese
- 3.5 oz egg white (from 3 eggs)
- to taste smoked paprika
- 2 1/8 cups milk
- 1/4 cup all-purpose flour
- 2 1/8 tbsp butter
- 1 pinch fine salt
- 0.7 oz emmental cheese
- to taste butter (to butter the ramekins)
- to taste all-purpose flour (for the ramekins)
Steps
Find the béchamel sauce recipe by clicking on this link https://blog.giallozafferano.it/chiwawa69/besciamella/
In a skillet with a little oil, cook the previously cleaned and sliced carrots for about half an hour until tender. Season with salt and let them cool. Alternatively, you can boil them in a pot with plenty of water.
Once cooled, blend them with a mixer, adding some smoked paprika.
Add the egg whites to the carrots, mixing gently to avoid deflating the mixture.
Now add the béchamel and Parmesan to the carrots.
Beat the egg whites until stiff.
Place everything in a bowl.
Place the dehydrated garlic with a little butter in a skillet, add the previously thawed, squeezed, and finely chopped spinach, and cook for a few minutes. If needed, adjust the salt and let them cool.
Once cooled, blend them with the immersion blender and place everything in a bowl.
Now add the béchamel and Parmesan to the carrots.
Beat the egg whites until stiff.
Add the egg whites to the carrots, mixing gently to avoid deflating the mixture.
Take 9 ramekins, butter them, and flour them to prevent the flans from sticking. Divide the two mixtures into 9 parts, starting with the carrot mixture.
Pour the spinach mixture on top.
Pour some water into the oven tray, place the ramekins on top, and bake at 356°F for about 45/50 minutes.
I recommend preparing this accompanying béchamel to pour over the flans once plated, it will make them even more delicious.
Melt the butter in a saucepan, add the flour. Stir with a whisk or wooden spoon until a well-blended roux forms. Add the warm milk, salt, finely chopped emmental cheese, and cook until it thickens, stirring constantly with a whisk to prevent lumps. The mixture should be smooth and fluid. Cook for about 5/10 minutes.
Tips, suggestions
For the Two-Tone Flans, I used carrots and spinach because I find the orange and green contrast particularly pleasant, but you can also use other vegetables.
I usually use frozen spinach, I find them very convenient, always ready, but you can also use fresh ones.
For better cooking, remember to put a few glasses of water on the oven tray; this will create the right humidity that will keep the flans soft.
I recommend preparing the accompanying béchamel to pour over the flans once plated, it will make them even more delicious.
If you liked the Two-Tone Flans, here are some more recipes with spinach
Fritters with Spinach, Ground Meat, and Gorgonzola Cream
