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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
5 cloves garlic, chopped |
3 shallots, chopped |
3 red peppers, seeded and roughly chopped |
1 jalapeno, seeded and chopped |
salt and freshly ground pepper |
cheesecloth |
2 cups heavy cream |
1 cup whole milk |
4 whole eggs |
2 egg yolks |
salt and pepper |
Directions:
1. For the Red Pepper Base: Sweat garlic, shallots, peppers and jalapeno. Generously season with salt and pepper. Cook completely, until everything is very tender, with no color. Puree in a blender until very smooth. Check seasoning. Line a sieve with double layer of cheesecloth. Slowly pour the pepper puree into the sieve and hold in a bowl for the excess liquid to drain into. Allow puree to drain overnight in the refrigerator.
2. For the flan: Preheat the oven to 300 degrees F.
3. Combine the cream, milk, eggs, egg yolks and 1 cup of the red pepper puree. Whisk everything together and add salt and pepper, to taste. Pour into 4-ounce ramekins (or any size smaller if desired). Set ramekins in a 4-inch deep baking pan and fill the pan with water 1/3 to 1/2 way up the ramekins. Cover with foil. Bake for about 45 minutes. Timing varies greatly depending on oven. To check for doneness, poke the centers of the flans with a small, clean knife. The knife should be relatively clean (not necessarily completely clean) without any liquid on the knife.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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