Small broccoli and ricotta flans, very easy to make, perfect as an appetizer, side dish, or light main course. They are easily prepared with boiled broccoli, ricotta, eggs, and Grana cheese, baked in the oven, and served with a creamy sauce based on cream and cream cheese. Soft and delicately flavored, they suit any menu and are very practical as they can be prepared in advance… try the broccoli flans, they are truly delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 Pieces
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter, and Spring
- Energy 177.54 (Kcal)
- Carbohydrates 6.01 (g) of which sugars 1.28 (g)
- Proteins 9.80 (g)
- Fat 13.10 (g) of which saturated 4.16 (g)of which unsaturated 2.41 (g)
- Fibers 1.38 (g)
- Sodium 210.22 (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
- 1 broccoli (about 7.8 oz, net of waste)
- 7 oz ricotta
- 1 egg
- 1 tablespoon Grana Padano cheese, grated
- salt
- pepper
- butter (for the molds)
- breadcrumbs (for the molds)
- 1 oz cream cheese
- 1/6 cup fresh liquid cream
- basil (to taste)
Tools
- 4 Molds ceramic or aluminum
- Bowl
- Mixer
- Pot
- Colander
- Saucepan
Preparation
Clean the broccoli by separating the florets, wash them and boil them in salted boiling water for 6-7 minutes, or until they are tender.
Drain them, transfer to a bowl, and mash with a fork, or chop with a knife (1). Let cool for a few minutes.
Add the ricotta, the grated Grana cheese, and the egg yolk (2). Season with salt and pepper and mix.
With the help of a mixer, beat the egg white to stiff peaks. Fold it into the mixture with upward movements (3).
Take the molds, grease them with butter and sprinkle with breadcrumbs.
Fill with the mixture, without reaching the rim (4).
Place the mini flans in a fan oven at 356°F and bake for 35-40 minutes.
At the end, let them cool down slightly and gently unmold onto a plate.
Now prepare the accompanying sauce: pour the cream into a saucepan, add the cream cheese and let it melt over low heat, which will take just a few seconds. Optionally, you can add a pinch of pepper or some herbs.
Broccoli and Ricotta Mini Flans are ready, serve them warm, pouring some sauce over them and decorating with a few basil leaves.
Tips and Notes
You can adapt the recipe to cauliflower or Romanesco broccoli, using the same quantities.
You can use molds of different shapes and sizes. If you use aluminum ones, slightly reduce the cooking time.
You can use cow or sheep ricotta.
You can also accompany them with a Parmesan fondue or other cheeses of your choice.
You can prepare the mini flans in advance and warm them up as needed.
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