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Zucchini Flan
A flavorful flan made with zucchini, crème fraîche, milk and Emmental cheese, seasoned with Herbes de Provence and Espelette pepper. Ideal as a starter or side dish, it is baked in a water bath for a silky texture.
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Cost Breakdown
Critical Success Points
- • Cooking the garlic (30 seconds) to avoid burning
- • Cooking the zucchini until cooked but still firm
- • Complete cooling of the zucchini before incorporating into the cream
- • Baking in a water bath at 180°C for 35‑40 minutes
Safety Warnings
- • Be careful with hot oil when cooking the onions.
- • Handle the oven and the boiling water dish with kitchen gloves.
- • Use pot holders to remove the pan from the oven.
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