Asparagus and Artichoke Flansfrom The Splendid Spoonful by Barbara Lauterbach
Ingredients:VEGETABLE-OIL COOKING SPRAY FOR THE RAMEKINS
1 CUP HEAVY CREAM
3/4 CUP MILK
2 CLOVES GARLIC, PEELED
1 TEASPOON SALT
1/2 TEASPOON FRESHLY GROUND WHITE PEPPER
1 10-OUNCE PACKAGE FROZEN ARTICHOKE HEARTS
1/2 CUP ASPARAGUS TIPS, PLUS 18 TIPS FOR GARNISH (ABOUT 1 1/2 POUNDS SLENDER ASPARAGUS; RESERVE THE STALKS FOR ANOTHER USE)
2 LARGE EGGS
2 LARGE EGG YOLKS
1/4 CUP FRESHLY GRATED GRUYèRE CHEESE
6 FOUR-OUNCE RAMEKINS
This and many other wonderful recipes may be found in Barbara Lauterbach's
The Splendid Spoonful
from Chronicle Books
These delicate, pale-green, were inspired by a recipe from my amazing friend Lora Brody's beautiful cookbook The Cape Cod Table. Here's my version, with a tip of the toque to Lora.
Lightly the ramekins with cooking spray.
In a medium saucepan, combine the cream, milk, garlic, salt, and pepper and heat over medium heat just until steam rises around the edges of the liquid. Set aside to cool,
Cook the artichoke hearts according to the directions on the package. Chop coarsely and set aside. In a small saucepan, cook the asparagus tips in boiling water over high heat lust until tender, about 3 to 4 minutes. Drain and set aside.
Place the oven rack in the middle position and preheat the oven to 325°F.
Pour the cooled cream mixture into a blender or a food processor. Add the artichokes and asparagus. Blend or process briefly, then add the eggs, egg yolks, and cheese and puree until smooth.
Place the prepared ramekins in a baking pan lined with a dish towel. Ladle the mixture into the ramekins. Place the pan on the oven rack and pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake the flans for 30 to 35 minutes, or until set and a knife inserted near the edge comes out clean.
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