BroccoCress flan with carrot puree

(For 4 portions)

• 2 punnets BroccoCress
• 300gr carrot puree
• 50gr double cream
• 100gr cooked broccoli
• 150gr sliced cooked courgette
• 50gr white bread
• 3 medium eggs
• 2 pinches ground nutmeg
• 1 pinch fine sea salt
• 1 pinch white ground pepper
• butter to brush the mould

• Keep 4 slices of cooked courgettes for the top of the flan. 
• Squeeze the cooked broccoli and courgettes to remove the excess of water. 
• For the flan, blend the cooked broccoli, 2 punnets of BroccoCress, the courgettes, double cream, white bread, eggs, white bread and double cream together in a high-speed mixer.  
• Lay a strip of non-stick paper into 4 ramekins and brush the inside of them with melted butter. 
• Pour the mix into the ramekins and cook on a tray with some water at the bottom “Bain Marie“.  
• Cook at 180°C for 40 to 45 minutes. 
• Take out from the ramekins while hot and serve with the carrot puree and the remaining of the BroccoCress.  
• The flan can also be made in advance and kept in the cooler until use. 

Recipe: Franck Pontais