Easy Egg Flan For Your Next Brunch
Ah, who doesn’t like brunch? “Let’s do brunch soon.” “Lazy morning, should we just have brunch?”
In France brunch is an obscure habit not well-known by the French masses. Quelle dommage! Because when a Frenchy is introduced to this wonderful later heavier breakfast, early light lunch they LOVE it.
You just have to learn how to say, Brrrrrruuuuunch to a French, with that special way the French rolls their tongues, because there is no French word for brunch.
Don’t be scared by flans. These are super to make.
I see the word flan and I run. I get scared. Can I make a flan? Yes I can, and you can too. These are easy to make and surprisingly delicious too (yummier than I would have thought with such simple ingredients. And don’t forget to add the nutmeg, that is one essential part).
So dive in and make these, but experiment with: The topping!
Tomato topping is perfect with these flans, but you can try something new.
This recipe is from a French version but you can try your own topping specialty.
Why not: Pesto for an Italian touch? Smoked salmon for a Norwegian touch? Salsa for a Mexican touch!? The possibilities are endless.
These easy egg flans are healthy too!
This recipe was adapted from the French version to use low-fat milk and olive oil (instead of butter) with the tomato sauce. This tomato topping is high in lycopene, an antioxidant that helps to fight cancer. These egg flans with tomato sauce are a good source of protein and are not especially high in fat. They are perfect for breakfast, lunch and why not a late supper too. (We would make them for our light and late supper following the French tradition to eat later). And if you have a special mold you can make an even prettier display than what I did. Dad’s day is coming up and I am sure he would love to have a heart-shaped egg flan to start his morning. Bon Appetit!
This recipe is part of the Recipe Redux Challenge
This easy French egg flan recipe is part of the monthly Recipe Redux Challenge. This month’s theme was shower brunches and adapting a healthy recipe that adds that special touch to a brunch. If you are having a shower brunch, you can make these flans in smaller molds and double the recipe to serve a bigger crowd. Check out my fellow blogs with healthy recipes written by dietitians and nutritionists. And then come back and let me know how your egg flans turned out and what topping you used.
Egg Flan a La Tomate
|Prep time||15 minutes|
|Cook time||30 minutes|
|Total time||45 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Breakfast, Dessert|
|From book||Francoise Bernard, Ma Cuisine d'Aujourd'hui|
- 5 Large Eggs
- 2 cups 2 % Low Fat Milk
- pinch Grated Nutmeg
- Salt and Pepper (To taste)
- 1 Chopped Shallot
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon All Purpose Flour
- 3oz Tomato Paste ((Small can))
- 1 clove Peeled Garlic
- 1/4 teaspoon Fresh Thyme ((In place of thyme can use basil or parsley))
- 1 cup Water
Be sure to butter your ramekins well so the flans can come out easily. I used a knife on the sides of the ramekin and turned them over and they came out intact on a plate. Let the egg flans cool 5 minutes before attempting to get them on a plate.
|Preheat the oven to 350 degrees F.|
|Add milk to cooking pot and heat slowly until milk starts to boil. Shut off heat.|
|In a separate bowl, add eggs and whisk them like you were making an omelet.|
|Now add nutmeg and a pinch of salt and pepper to eggs and whisk again until spices are incorporated into eggs.|
|Slowly, little by little, add boiled milk to egg mixture, whisking after each addition.|
|Pour egg mixture into 8 small, well-buttered ramekins or molds.|
|Place ramekins into a oven pan and fill bottom of pan with hot water. Put this oven pan into oven and cook for 30 minutes.|
|While egg flans are cooking, prepare tomato sauce.|
|Saute shallots in olive oil for a few minutes until they become transparent.|
|Add the flour and mix well.|
|Add the tomato paste, water, garlic clove, herbs and salt and pepper to taste. Mix well and let simmer for 10 minutes until the tomato mixture reduces to half.|
|Remove the garlic clove and let tomato sauce cool down slowly.|
|When flans are ready remove from oven and let them cool for 5 minutes.|
|Now comes the hard (fun!) part. Remove the flans from the ramekins and place on a serving dish.|
|Drizzle tomato sauce decoratively over top of each egg flan and serve immediately.|