Last week I sent out a Foodie reminder that June is Portland, Oregon’s Restaurant Month! If you are in or around Portland, plan to be in town for this because more than 85 restaurants are offering 3-course meals for $29.
But, if you’re like me, you’re sitting at home – far away from beautiful Portland – and can’t make the trip even for delicious food. For you (and me), the folks at Kir Wine Bar have a gift – this incredible recipe for Savory Summer Flan.
Savory Summer Flan
Ingredients:
- 2 tablespoons butter
- 3 cups small vegetables: baby squash, chard and sweet onions
- 4 whisked eggs
- 2 cups cream
- a pinch of nutmeg
- Salt & pepper to taste
- parmesan
- cooked prawns
Butter 6 individual ramekins and set in a baking pan; set aside. Pan sauté early summer veggies in a little bit of butter, salt and white pepper to taste. Make sure the veggies aren’t too soft but that shallot is thoroughly cooked until soft and aromatic. Add 1 cup cream and taste for seasoning. In a separate bowl, whisk 4 eggs with a touch of salt. Gently pour the egg and vegetable mixture slowly into the freshly beaten eggs — pour slowly to temper the mixture so the eggs don’t cook and get lumps. Put a bit of grated Parmesan in the bottom of each ramekin and gently spoon in flan mixture. Set ramekins in a deep-sided baking dish and fill with 1 inch of warm water. Place in 350-degree oven for 20 minutes or until tops are a touch brown. Serve with poached prawns or scallops using the reduced poaching liquid as plating sauce. Top with fresh pea shoots.
Photo by Amalie Roberts Photography