Avocado Flan with
Mushrooms
Flan:
2 Tab butter for ramekins1 C heavy Cream
1/3 C whole milk
Salt and pepper
2 ripe avocados
3 large eggs
Mushrooms:
½ stick unsalted butter10 ozs wild mushrooms (oyster, chantrerelle, morel, cremini)
2 tea finely grated lemon zest plus 2 Tab fresh lemon juice
Coarse salt and pepper
½ C thinly sliced scallions
(about 6)
¼ C heavy cream2 Tab roughly chopped flat-leaf parsley
Lemon wedges and fine strips of lemon zest for serving (optional)
Flan:
Preheat oven to 325°F. Generously butter the six
6-ounce ramekins, and place in a roasting pan. Combine cream and milk in a
bowl.
Scoop the flesh out of the
avocado and put it in a food processor with 1-2 tablespoons of the cream
mixture and 1-1/2 teaspoons salt and some garlic powder to taste. Puree until
very smooth, 2-3 minutes.
force the puree through a coarse
sieve. Measure out ½ cup strained puree into a bowl, and whick in the eggs,
then remaining cream mixture. Strain through a fine sieve for the finest texture flan.
Divide among ramekins.
Bring a kettle of water to a
boil. Place the pan in the oven, and add enough boiling water to pan to reach
halfway up the sides of the ramekins. Bake until the custards are almost
completely set (the centers should still wobble, but not be liquid), 25-30
minutes.
Using tongs, transfer the
ramekins to a wire rack to cool about 30 minutes. Serve warm, at room
temperature or cool (flans can be refrigerated in ramekins up to 1 hour); dip
bottom in hot water to loosen before unmolding if needed.
Mushrooms:
When ready to serve the flan,
melt the butter in a large skillet over a high heat until foamy. Add mushrooms
and lemon zest; season with salt and pepper. Sauté until mushrooms are golden
brown and tender, stirring once or twice, 3-4 minutes. Stir in scallions, and
sauté 1 minute more. Add cream, and cook 1 minute. Stir in parsley and lemon
juice. Season with salt and pepper.
Serve flans with sautéed
mushrooms and lemon wedges. Garnish with lemon-zest strips.
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