Roasted Fennel Flan

This recipe comes from Mark Ayers of Pacific’s Edge Restaurant & TusCA Ristorante.

Serves 8

1 yellow onion, medium dice
2 tablespoons canola oil
2 fennel bulbs, trimmed and cut into eighths
1 quart chicken stock
1 pint heavy cream
1 dozen eggs
Salt and pepper, to taste

1. Preheat oven to 300 degrees.  Place fennel on an oiled sheet pan and roast until browned, approximately 15 minutes.

2. In a large sauce pan, heat oil over medium heat.  Add onions and sweat until translucent, about 5 to 7 minutes.

3. Add roasted fennel and stock.  Bring to a simmer and cook until fennel is tender.  Add cream.

4. Puree the mixture in a blender and strain through a fine-mesh strainer.

5. Temper in eggs (7 per quart).

6. Pour mixture into eight 6-ounce ramekins that have been buttered.  Place ramekins in a baking dish and pour enough water to come up one third on the sides of the ramekins.

7. Bake until custard sets, approximately 30 minutes.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.