Zucchini flan is a classic. I thought of making a ‘petit’ version, thinking of the most important members in the family: Our little ones. Another recipe from Pamela Druckerman’s in her book Bébé Day by Day inspired me to prepare this small version which I made in a mini-cocotte dish, perfect portion and so appetizing for my young daughter.
Zucchini is a favorite for everyone at home and I won’t forget to buy zucchini blossoms (when available), as I run my weekly visits to our farmer’s market, every Saturday morning.
Zucchini blossoms are, indeed, the best part. Edible and generally served stuffed with cheese, I like blossoms simply tossed until tender. Zucchini creates extraordinary creams, soups, ratatouille, and many savory dishes. Its culinary uses are literally ‘endless’ in every season. How about ending this extraordinary simple and comforting recipe for our little ones with a homemade caramel flan ‘flan de caramelo‘?
I will share the crème caramel recipe with you all in my next post.
In the meantime…
3 medium-sized zucchini
2 shallots, finely chopped
2 tbs olive oil
A bit less than 1 cup crème fraîche
1/4 tsp salt
1/3 tsp ground nutmeg
1/4 cup grated (Gruyère or Swiss cheese)
Preheat the oven to 350 degrees F. Wash and peel the zucchini. Cook them whole until tender, either steaming for 9 minutes or submerging them in boiling water for 15 minutes. Drain zucchini very well. Cut them into thin round slices. Sauté shallots in olive oil. In a bowl, mix eggs, crème fraîche, shallots, salt, and nutmeg. Don’t over mix. Line a square or rectangular pan with parchment paper. Arrange a layer of zucchini in the bottom of the pan. Spoon egg mixture over zucchini until it is completely covered. Add another layer and continue until you have used up all the ingredients.
Sprinkle the cheese over the top and bake for 30 to 40 minutes. Optional. Top each serving of zucchini flan with a bit of warm tomato coulis/sauce.
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