Asparagus Flan

1. 1

   Wash the asparagus and cut the hard stem.

2. 2

   Slice cut the asparagus but save six ends.

3. 3

   Blend the asparagus slices to get a green cream.

4. 4

   Prepare a Bechamel sauce, put in a pan the milk (pre-heat), butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream.

5. 5

   Add to the bechamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper.

6. 6

   Buttering and flouring the pudding molds (better aluminum made) then, add the asparagus cream.

7. 7

   Cover the pudding molds with aluminum foil.

8. 8

   Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds.

9. 9

   Baking at 180u00b0C (oven pre-heated) for 30 minutes.

10. 10

    Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan.

11. 11

    Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.

* Per serving · 4 servings · Values may vary.

No additional tips available.