Asparagus and Manchego Cheese Flan with Warm Chipotle-Spring Garlic Cream

Source:

Johnny Alamilla, Alma Restaurant

Serves 6-8

INGREDIENTS

Flan
6 shallots, sliced
1 tablespoons light cooking oil
½ teaspoon ground coriander
1 teaspoon toasted ground cumin seed
2 tablespoons Kosher salt
½ teaspoon black pepper, freshly ground
1 quart heavy cream
3 cups asparagus spears, blanched and sliced
2 cups Manchego cheese, grated
10 large eggs

Warm chipotle garlic cream
5 shallots, sliced
3 stalks green garlic, minced
2 chipotle chilies, sliced
1 teaspoon Spanish paprika
1 teaspoon Kosher salt
1 tablespoon canola oil
½ teaspoon ground cumin seed, toasted
3 bay leaves
1 pint heavy cream
¼ ounce lemon juice

PREPARATION

For the flan

  1. Preheat oven to 300 degrees. In a non-reactive pot, slowly sweat shallots in a tablespoon of canola or other light cooking oil along with the spices, salt and pepper. Cook shallots, stirring often, for 10 minutes, without changing their color.

  2. Add heavy cream and simmer for 5 minutes. Add asparagus and one half of grated cheese. Cook for 5-10 min.

  3. Remove the pot from stove and puree asparagus mixture with an immersion blender and chill until cold to the touch. Strain mixture through a fine mesh strainer and check seasoning.

  4. In a large bowl, gently mix the eggs just to break them up; do not whip any air into them. Slowly whisk chilled asparagus mixture into the eggs. Stir in the remaining grated cheese. Allow mixture to stand 5 minutes and remove any foam that may have risen to the top.

  5. Fill 3 oz. flan molds and place them in a shallow roasting pan. Add hot water to pan to within one inch of the top of molds. Cover the pan with foil and carefully place it in the oven. Ceramic ramekins or small coffee cups can be used if you do not have flan molds Bake for about 45 min-1 hour until the flans are set.


For the cream

  1. In a heavy gauge sauce pot, sweat shallots, garlic, and chipotles with salt and paprika in the canola oil for 5-10 minutes, until translucent. Add cumin, bay leaves and cream. Slowly simmer to reduce volume by one half. Adjust seasoning with salt and pepper and lemon juice.

  2. Pass through a very fine mesh strainer and pour some cream over each warm flan. Serve with toast or crostini. Enjoy.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »