I love colorful recipes, the ones that bring joy to the table, that’s why I adore these Two-tone Flans, they immediately cheer up 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.

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I’ll leave you some other Flan recipes, if you love this dish take a look!

Cauliflower Flan with artichoke sauce

Pumpkin Flan with Parmesan béchamel

Swiss Chard Flan

Difficulty: Easy
Cost: Low cost
Preparation time: 45 Minutes
Portions: 9Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 cups milk
4 tbsp butter
6 tbsp all-purpose flour
2 pinches fine salt
2 pinches black pepper (ground)
2 pinches nutmeg (ground)
14 oz carrots (already cleaned)
as needed olive oil
as needed fine salt
1 cup béchamel (prepared as indicated above)
2 tbsp grated Parmesan cheese
2 large egg whites (whites of 2 eggs)
14 oz spinach, frozen (already cooked)
2 pinches garlic powder (dehydrated)
2 pinches fine salt
as needed butter
1 1/3 cups béchamel (prepared as indicated above)
2 tbsp grated Parmesan cheese
3 large egg whites (whites of 3 eggs)
as needed smoked paprika
2 cups milk
4 tbsp all-purpose flour
2 tbsp butter
1 pinch fine salt
3/4 cup Emmental cheese
as needed butter (for greasing molds)
as needed all-purpose flour (for molds)

Steps

Find the béchamel recipe by clicking on this link https://blog.giallozafferano.it/chiwawa69/besciamella/
In a pan with a little oil, cook the previously cleaned and sliced carrots for about half an hour until they are soft. 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, add some smoked paprika.
Add the egg whites to the carrots, mixing gently so as not to deflate the mixture.
Now add the béchamel, Parmesan to the carrots.
Whip the egg whites to stiff peaks.
Put everything in a bowl.
Put the dehydrated garlic with a little butter in a pan, add the previously thawed, squeezed and finely chopped spinach and cook them for a few minutes. If necessary, adjust the salt and let them cool. Once cooled, blend them with an immersion blender.
Put the chopped spinach in a bowl, add the béchamel and Parmesan.
Whip the egg whites to stiff peaks.
Add the egg whites to the spinach, mixing gently so as not to deflate the mixture.
Take 9 molds, grease 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 molds on top, and bake at 350°F for about 45/50 minutes.
I recommend preparing this béchamel to pour over the flans once plated, it will make them even more delicious.
Put the butter in a saucepan to melt, add the flour. Stir with a whisk or wooden spoon until a smooth roux forms. Add the warm milk, salt, the finely grated Emmental cheese and cook until it thickens, stirring with a whisk to avoid lumps. The mixture should be smooth and fluid. Cook for about 5/10 minutes.

Tips, Recommendations

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 béchamel to pour over the flans once plated, it will make them even more delicious.

If you liked the Two-tone Flans, I’ll leave you some other spinach recipes

Fritters with spinach, ground meat and gorgonzola cream

Crepes filled with spinach and gorgonzola sauce

Baked spinach and meatballs