Flan di Carote e Spinaci con fonduta di formaggio

May 23, 2015


So... there are a few things that are better than a flan, creamy, soft and flavorful.


Think about a cold afternoon, wind and rain outside, just got back to work. Pop them out of the freezer, bake them and retreat under a nice blanket in front of your favourite movie (or book).


I love them, and I love the bi color ones, expecially at the end of a grey winter. 


I love the warm sweetness of the cheese fondue that covers them and the delicate chervil that finishes it


I love it.

  •  300gr/10,5oz carrots, peeled and cut in pieces

  •  300gr/10,5 spinach leaves

First things come first, put the carrots to boil, put the spinach in a pan and let them wilt at low flame and with a couple of tablespoons of water and a pinch of salt. Once done, puree them -separately - and put them aside.


Now you can start with a bechamel, which is one of the basic sauces, and if you do it with a lil attention, is easy to make, this is how I do it: 

  • 50gr/1,7oz unsalted butter - we don't use ​the salted kind

  • 40gr/1,4oz sifted white flour

  • 1/2 liter of milk - 2% or whole, up to you

  • 1 pinch of salt

  • nutmeg, grated

  • parmigiano - or grana *optional


First I put the milk to boil adding a pinch of salt and a generous grating of nutmeg. I bring it to boil, when It starts to boil I turn off.


In the mean time I melt in a pan at low flame the unsalted butter, once the butter is well melted I add the sifted flour, mixing well with a flat wisk, paying a little attention so to avoid any clumps of flour -but if all the butter is melted and hot, the flour should mix in in a breeze. I let the flour toast for about 2/3 minutes, mixing continuously.


I then add the hot milk, all at once, while mixing continuously, once the roux (butter and flour mix) has melted, keep on the flame until it thinkens. Do not look for a super thick cream, it will thicken more once it cools off. 


Ok, divide the bechamel in two bowls and keep them on the side, mix well each half with the pureed carrots ad the pureed spinach. Add to each bowl, mixing very well to blend, one egg and half of the parmigiano, adjust with salt and pepper.


Butter 12 ramekins - I use disposable alluminum molds- fill little less than half of the mold you are using with the carrot/bechamel mix, complete with the spinach mix. Or reverse.


Once all are ready, line them on a baking tray, fill the bottom of the tray with water and bake them at 170°C or 340°F for about 25 min. Once cooled off, turn over a plate and cover with the tepid cheese sauce. 


To do which we'll need: about 100gr of sweet gorgonzola, 100ml of cream and a tablespoon of Grana Padano or Parmigiano.


Put all in a small pan and let melt at low flame, once all melted pour a ladle on the flan. 



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