Broccoli flan is a savory and creamy dish that mixes the mild, earthy tastes of broccoli with the richness of cream and Parmigiano-Reggiano cheese. Paired with an anchovy sauce, this flan creates a delightful contrast between the flan’s silky smoothness and the flavorful umami blast from the anchovies. This dish is great for an exquisite dinner party or as a unique appetizer for a special supper. The following recipe will educate you step by step on how to produce this delectable dish.

Ingredients for the Flan : 

• 9 oz. (250 g) broccoli, or roughly 1 1/2 cups florets 
• 2/3 cup (150 ml) cream 
• 1 oz. (25 g) grated Parmigiano-Reggiano cheese, or about 1/4 cup 
• 3 big eggs 
• 2 tsp. (10 g) unsalted butter (for coating the ramekins) 
• Salt and pepper to taste.

For the Anchovy Sauce: 

• 2 salted anchovies 

• 2 tbsp. (30 ml) extra-virgin olive oil 

Instructions 

1. Preheat the oven.

Begin by heating the oven to 300°F (150°C), ensuring it’s at the appropriate temperature when it’s time to bake the flans.

2. Cook the broccoli.  

 medium kettle of salted water. Once the water is at a rolling boil, add the broccoliflorets. Cook them for approximately 5-7 minutes, or until the stems are soft when probed with a fork. Once they’re done, quickly dip them into ice water to halt the cooking process and maintain the beautiful green color. After a minute in the freezing water, drain the broccoli well.

3. Blend the ingredients for the flan. 

Transfer the drained broccoli to a blender or food processor. Add the cream, grated Parmigiano-Reggiano cheese, and the eggs. Blend the ingredients until it becomes smooth and creamy. Season with a bit of salt and a sprinkle of freshly ground black pepper to taste.

4. Prepare the Ramekins

butter in individual ramekins or timbale molds generously to ensure the flan doesn’t cling. Pour the broccoli mixture into the prepared ramekins, filling them approximately 3/4 of the way to the top.

5. Set up a Bain-Marie

Place the filled ramekins in a roasting pan or a deep baking dish. Carefully pour boiling water into the pan until it comes halfway up the edges of the ramekins. This water bath, or bain-marie, will help the flans cook evenly and softly, preventing them from turning rubbery.

6. Bake the Flans 

Place the roasting pan with the ramekins into the preheated oven and bake for approximately 40 minutes. You’ll know the flans are done when they are set in the middle and slightly puffed out. If you’re unsure, you may push a toothpick into the center—if it comes out clean, the flans are done.

7. Prepare the anchovy sauce.

While the flans are baking, it’s time to create the anchovy sauce. Rinse the salted anchovies to remove any excess salt, and if required, fillet them to remove any bones. Place the anchovies in a blender along with the extra virgin olive oil. Blend until the sauce is smooth and creamy. Set the sauce aside until you’re ready to serve.

8. Cool and Serve the Flans 

Once the flans are done, gently take the ramekins from the water bath and let them cool for about 5 minutes. Run a knife around the sides of each ramekin to release the flans, then carefully flip them onto separate serving plates.

9. Garnish with Anchovy Sauce 
Drizzle the prepared anchovy sauce over each flan or serve it on the side. The rich, salty flavor of the anchovy sauce wonderfully complements the mild and creamy broccoli flan, producing a well-balanced and pleasant meal.

Tips for the Perfect Broccoli Flan : 

• Choose fresh broccoli : For the finest flavor, use fresh broccoli rather than frozen. The texture and flavor will be significantly superior in the final meal.
• Don’t Overcook the Broccoli : Make sure the broccoli is just tender when boiling. Overcooking can make the broccoli mushy and lose its vivid green color.
• Use High-Quality Anchovies : The anchovies are the star of the sauce, so choose for high-quality ones, preferably preserved in salt for a deeper, more powerful taste.

Variations of Broccoli Flan 

If you’d want to add your own touch to this meal, here are a few ideas:

• Cheese Lovers’ Flan : Add some shredded Gruyère or strong cheddar cheese to the flan mixture for a deeper taste.
• Herb-Infused Flan : Add fresh herbs such as thyme or parsley to the flan mixture for a fresh, earthy flavor.
• Vegetable Medley Flan : Include other veggies like spinach or zucchini alongside the broccoli for a colorful and nutrient-packed alternative.

Serving Suggestions 

Broccoli flan with anchovy sauce is a flexible meal that goes nicely with a number of accompaniments:

• As a starter : Serve it as an exquisite appetizer with a crisp salad of mixed greens and a little lemon vinaigrette.
• As a Side Dish : Pair the flan with roasted meats like chicken or lamb for a balanced main dish.
• For Brunch : Serve the flan over poached eggs and toasted bread for a refined brunch option.

Conclusion 

Broccoli flan with anchovy sauce is a terrific way to display the elegance of basic ingredients. The smooth, creamy texture of the broccoli flan is well balanced by the rich, flavorful anchovy sauce, making this dish a highlight on any dining table. Whether you’re serving it as a refined appetizer or a side dish, it’s guaranteed to amaze your guests with its unusual blend of tastes.

FAQs 

1. Can I make the broccoli flan in advance? Yes! You may prepare the flans ahead of time and preserve them in the refrigerator. Simply warm them in the oven before serving.

2. What can I use instead of anchovies for the sauce? If you’re not a fan of anchovies, you may substitute with a garlic-infused olive oil or a light lemon cream sauce for a softer flavor.

3. Can I use frozen broccoli instead of fresh? While fresh broccoli is preferable for the greatest texture and flavor, you may substitute frozen broccoli in a hurry. Just be sure to defrost and drain it completely before combining.

4. Are there any sauces that go well with broccoli flan? Absolutely! A hollandaise sauce, a mild tomato sauce, or even a roasted red pepper coulis would be wonderful choices.

5. Can I make this dish dairy-free? Yes, you may swap the cream with a plant-based cream alternative and use nutritional yeast in lieu of Parmigiano-Reggiano to make a dairy-free version of the flan.