italian-vegetable-rich-egg-custard-flan

Italian Vegetable Rich Egg Custard Flan (liquid eggs)

Yield: 58 Individual Flans – 5 oz. servings

Filling

Ingredients	Lb.	Oz.	Method
Onions, minced	1	8	Prepare the flan molds by spraying them with a non-stick release spray – add the vegetable cheese then the custard over the top. Follow baking procedure below.
Garlic, minced	-	6	-
Sun Dried Tomatoes, diced	1	2	-
Green Pepper, diced medium	-	12	-
Kalamata Olives, chopped	-	12	Combine all the vegetables together in a bowl and reserve for sautéing.
Butter	-	9	Pre-heat a large sauté pan with olive oil and butter. Add the above vegetable mix and cook until fully caramelized and translucent. Place on a parchment-lined sheet tray and cool.
Olive Oil	-	3
Asiago Cheese, shredded	-	12	Fill each flan with 1.5 ounces of cooked and cooled filling evenly and top with .2 ounces of Asiago cheese.
Total approximate weight	6 lb.	3 oz.

Custard

Ingredients	Lb.	Oz.	Method
Whole Eggs	2	6	-
Egg Yolks	-	10.3	-
Heavy Cream	7	5.76	-
Flour , A/P	-	3.4	-
Kosher Salt	-	1.04	-
Black Pepper	-	.35	-
Pesto	1	4.8	Combine all ingredients to make the custard mix. Reserve.
Total approximate weight	12 lb.	-	12 pounds = 192 ounces – or 60 - 3.2 ounce servings of custard * Fill each flan mold with 3.2 ounces of custard after the vegetable and cheese is added into the mold.

Instructions

Pre-heat the oven to 350°F. Prepare the flan molds by coating them with a non-stick release spray. Add 1.65 oz of the vegetables, .2 ounces of Asiago cheese then 3.2 oz. of custard over the top. Place the ramekins in a water bath in a hotel pan, and bake for 40-50 minutes, or until the center is firm. Cool at room temperature and chill overnight. Un-mold as needed and reheat for 10 to 12 minutes in a 350°F oven. Serve with Pomodoro (tomato) sauce and a tossed mesculin salad.