Italian Vegetable Rich Egg Custard Flan (dried eggs)


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Yield: 60 Individual – 5 oz. servings

Filling Ingredients

  • 1 lb., 8 oz. minced onions
  • 6 oz. minced garlic
  • 1 lb. 2 oz. diced sun dried tomatoes
  • 12 oz. diced medium green pepper
  • 12 oz. chopped Kalamata olives
  • 9 oz. butter
  • 3 oz. olive oil
  • 12 oz. shredded Asiago cheese

Filling Instructions

  1. 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.
  2. Combine all the vegetables together in a bowl and reserve for sautéing.
  3. Pre-heat a large sauté pan with olive oil and butter.
  4. Add the vegetable mix and cook until fully caramelized and translucent. Place on a parchment-lined sheet tray and cool.
  5. Fill each flan with 1.5 ounces of cooked and cooled filling evenly and top with 0.2 ounces of Asiago cheese.

Custard Ingredients

  • 2 lb., 2.4 oz. water
  • 1 lb., 11.2 oz. dried whole egg solids
  • 2.25 oz. dried egg yolks
  • 7 lbs., 7.2 oz. heavy cream
  • 3.35 oz. all-purpose flour
  • 1 oz. Kosher salt
  • 0.33 oz. black pepper
  • 1 lb., 4.1 oz. pesto

Total approximate weight: 12 lb. (12 pounds = 192 ounces – or 60 - 3.2 ounce servings of custard)


  1. Whisk together all ingredients until well blended.
  2. Fill each flan mold with 3.2 ounces of custard after the vegetable and cheese is added into the mold.

Baking Instructions

  1. Pre-heat the oven to 350° F.
  2. Prepare the flan molds by coating them with a non-stick release spray.
  3. Add 1.65 oz of the vegetables, 0.2 ounces of Asiago cheese then 3.2 oz. of custard over the top.
  4. Place the ramekins in a water bath in a hotel pan, and bake for 40-50 minutes, or until the center is firm.
  5. Cool at room temperature and chill overnight.
  6. Un-mold as needed and reheat for 10 to 12 minutes in a 350°F oven.
  7. Serve with Pomodoro (tomato) sauce and a tossed mesculin salad.

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