Roasted Broccoli Flan
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Rich, distinct layers of roasted vegetables in a creamy flan topped with a bright tomato vinaigrette. Great for an appetizer or side dish.
  • Olive Oil
  • 2 ½ cups roasted broccoli
  • ½ cup roasted yellow and orange peppers
  • ½ cup roasted carrots
  • 1 cup roasted eggplant
  • 4 whole garlic cloves, peeled
  • ½ teaspoon Kosher salt
  • 1 teaspoon Truffle Flavored Olive Oil
Bechamel Sauce (4 cups)
  • 2 ounces unsalted butter (¼ cup)
  • 3 ounces all purpose flour
  • 2 cups milk (I used 2% fat)
  • 3 large eggs
  • 1 large egg yolk
  • 1 cup grated Parmigiano Reggiano
  1. Do ahead: Roast a large batch of chopped fresh broccoli, peppers, 1 small peeled eggplant, carrots and garlic drizzled with olive oil until caramelized and fork tender.
  2. Cook about 45 minutes at 350 degrees. Cool.
  3. Make Bechamel Sauce while vegetables are roasting.
  4. Boil 4 cups water for water bath, preheat oven to 350 degrees.
  5. Butter ramekins or spray with non-stick vegetable spray.
  1. Separate broccoli from other vegetables and place in food processor (or blender) with 2 cloves of roasted garlic and ¼ teaspoon salt. Puree, add a tablespoon of olive oil if too pasty. Set aside.
  2. Put carrots, peppers, and eggplant in food processor with 2 cloves of garlic, ¼ teaspoon salt and 1 teaspoon Truffle flavored oil and puree.
  3. Add olive oil as necessary to create a smooth consistency. Set aside.
  1. Beat eggs and added yolk in small bowl.
  2. In a medium sauce pan melt butter over medium heat until foamy, sprinkle in flour and whisk together and cook for 3-4 minutes until golden.
  3. Slowly pour in milk and continue whisking until fully incorporated. Continue to cook and stir until mixture is thick.
  4. Remove from heat and let mixture cool a couple minutes before adding eggs and whisking together. Tip: Temper the eggs by adding a bit of the warm sauce to them, stirring together to increase their temperature before adding to the milk sauce.
  5. Add Parmigiano Reggiano cheese and stir to blend thoroughly.
  6. If making a two layer flan divide sauce in half (2 cups each) and puree with each vegetable mixture separately until you get a smooth creamy consistency.
  7. Pour equal measure of flan mixture into each ramekin, making layers, filling the dish ¾ full.
  8. Place ramekins in a large deep baking pan with good space around each one and add hot water to measure about half way up the sides of the flans.
  9. Cook uncovered for 35-45 minutes until they are golden on the top and a knife inserted come out clean.
  10. Remove carefully from water bath and cool on rack. May be served warm or at room temperature.
Recipe by What about the food? at