Serves 4

December 2010

Two-coloured vegetable flan

Ingredients

flan

• 200g carrots
• 200g broccoli
• 40g butter
• 4 small ramekins approx 150ml capacity, buttered

sauce

• 5g butter
• 10g plain flour
• 100g milk
• salt and pepper from the mill
• nutmeg grated
• 20g full cream
• 100g egg
• 60g egg yolk

Preliminary Work

• Peel and cut the carrots into small pieces
• Prepare the broccoli and cut into small florets
• Cut the butter into small pieces
• Coat the ramekins with butter

Preparation

Boil the carrots and broccoli separately in salt water until very soft, pour away the water, add 20g of butter to each and keep warm covered in the casseroles. Start the sauce in the meantime: melt the butter, add all the flour at once, stir well and allow to cool.

Then add the hot milk while stirring, bring to the boil, add salt and pepper from the mill and nutmeg to taste, allow to simmer for 1 minute and then finish with the cold full cream. Add the egg and the egg yolk while stirring. Divide the sauce in half, and add one part each to the carrots and the broccoli, finely purèe individually and season to taste.

Then fill the sauce into the prepared ramekins.

Place the strainer insert into the pressure cooker and just cover with water. Place the ramekins on the strainer insert and close the pressure cooker. Heat until the first ring appears. From this moment on, cook for 15 minutes at a constant temperature.

At the end of the cooking time, remove the Duromatic from the stove and only open when the pressure has completely dissipated. Remove the ramekins from the pot, loosen from the edge with a small knife and carefully drop from the ramekin.

Tip

Serve with roast potato slices and Sbrinz cheese.

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG