The dark, earthy colours and flavours of these Beetroot Flans suit the season. Serving this dish with large duck breasts is my preferred variation.
Here is what you need as Ingredients for 4 people to make these Beetroot Flans
- 400 g or 1 big beetroot piece raw or cooked
- 1 tablespoon butter
- 75 ml (1/4 cup) vegetable broth
- 50 g (3 Tbsp) double cream
- 1 tablespoon lemon juice
- 2 eggs
- Salt and pepper
Now, here are the few steps you will have to follow to make these Beetroot Flans with a preparation and cooking time of 45 minutes
Start by cutting and dicing the peeled beetroot then sauté in butter. Add the broth and simmer for 15 minutes until the beetroot is tender.
Now if you use cooked beetroot, escape the previous cooking and Mix beetroot cubes with the cream and lemon juice until a thick purée and finally, add the eggs and mix well. Add salt and pepper.
Grease ovenproof ramekins and pour the puree. Place the ramekins in the oven pan and pour hot water in it. Bake in a preheated oven at 175 °C (345°F) for 35 to 40 minutes.
Remove from oven, let cool slightly, then invert the ramekins on the plates and garnish with a sprig of beet. These sides accompany wonderfully lamb or duck.