Italian Vegetable Rich Egg Custard Flan (dried eggs)

Italian Vegetable Egg Custard Flan (liquid eggs)

View dried egg formulation

Yield: 6 individual flans



 

Part 1 – Filling

Ingredients Percent (%) Grams Volume
Onion, minced 28.57 85.71 1/2 cup
Garlic, minced 7.14 21.43 2 tbsp.
Tomato, sun dried, diced 21.43 64.29 1/2 cup
Green bell pepper, diced 14.29 42.86 1/4 cup
Kalamata olive, diced 14.29 42.86 1/4 cup
Butter, unsalted 10.71 32.14 2 tbsp.
Olive oil 3.57 10.71 2 tsp.
Total 100.00 300.00

Method of Preparation:

  1. Pre-heat a large sauté pan with olive oil and butter.
  2. Add the vegetable filling ingredients and cook until translucent and starting to caramelize. Remove to a tray and allow to cool; cover and refrigerate until ready to use.

 

Part 2 – Egg Custard

Ingredients Percent (%) Grams Volume
Egg, whole, liquid 19.83 118.97 4 fl. oz.
Egg yolk, liquid 5.37 32.25 1 fl. oz.
Cream, heavy 61.46 368.66 12.5 fl. oz.
Flour, all-purpose 1.77 10.64 4 tsp.
Salt, kosher 0.54 3.26 1/2 tsp.
Black pepper 0.18 1.10 1/2 tsp.
Pesto 10.85 65.12 1/4 cup
Total 100.00 600.00

Method of Preparation:

  1. In a medium bowl, whisk together all ingredients until combined; covered and refrigerate until ready to use.

 

Assembly

Ingredients Percent (%) Grams Volume
Part 1 – Filling 31.03 270.00
Asiago cheese, shredded 6.90 60.00 1/2 cup
Part 2 – Egg Custard 62.07 540.00
Total 100.00 870.00

Method of Preparation:

  1. Spray ramekins with nonstick cooking spray.
  2. Fill each ramekin with 45 grams of the filling and 10 grams of Asiago cheese, then pour 90 grams of egg custard into each.
  3. Place the ramekins in a water bath in a hotel pan, and bake at 350° F for 40-50 minutes, or until the center is firm.
  4. Cool at room temperature and chill overnight.
  5. Un-mold as needed and reheat for 10 to 12 minutes in a 350° F oven.
  6. Serve with tomato sauce and a tossed salad, if desired.

 

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