“Sformato” may sound more refined than “broccoli flan,” but this elegant vegetable custard by Chef Andrew Cohen proves that comfort and sophistication can share the same plate. Vegetable flans have deep roots in European cuisine—delicate, savory custards that showcase fresh produce in a light yet luxurious form. These individual broccoli flans are silky, colorful, and subtly flavored with garlic and cream. They make a beautiful first course or side dish, especially when paired with a bold-colored sauce such as Chef Cohen’s Curried Carrot Sauce or a simple balsamic reduction. Easy to prepare yet impressive on the plate, this dish bridges rustic simplicity and restaurant polish.
INGREDIENTS:
3 cups broccoli, florets broken into 1/2 to 3/4 inch pieces, stem bottoms trimmed and stems peeled and sliced ¼ inch thin, well washed
1-2 cloves garlic, peeled, germ removed, and sliced into quarters lengthwise
2 large eggs
1 cup cream or half-and-half, divided (2/3 cup + 1/3 cup)
1 teaspoon sugar
Salt and pepper to taste
A pinch of herbs or spices of your choice (thyme, nutmeg, or Herbes de Provence work well)
Butter, for greasing ramekins
Special Equipment:
- Four 6-ounce ramekins
- Large baking dish (to hold ramekins and water bath)
- Steamer insert
METHOD:
Preheat oven to 375°F. Generously butter the insides of the ramekins, ensuring every surface is coated, especially where the sides meet the bottom. Set aside.
Bring a few inches of water to a boil in a pot fitted with a steamer insert. Place the garlic in the bottom of the steamer and the broccoli on top. Cover and steam for 5 minutes, until just tender and bright green. Remove and let cool.
In a mixing bowl, whisk the eggs with 2/3 cup cream, sugar, salt, pepper, and herbs. Set aside.
In a food processor or blender, combine the cooled broccoli and garlic with the remaining 1/3 cup cream. Purée until smooth. Add the egg mixture and blend until creamy and uniform. Taste and adjust seasoning.
Place the empty ramekins in a deep baking dish. Carefully pour the broccoli mixture into each ramekin, filling to just below the rim.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Cover loosely with foil. Bake for 30–40 minutes, checking after 25 minutes. The flans are done when the centers are just set (a toothpick inserted in the center should come out clean).
Remove ramekins from the water bath and let cool for 3–5 minutes. Run a thin knife around the edge of each ramekin, then invert onto warm plates. Tap gently to release.
SERVING SUGGESTIONS:
- Serve with Curried Carrot Sauce or Herbed Cream Sauce for color contrast.
- Pair with roasted chicken, grilled fish, or pork tenderloin.
- Garnish with fried sage leaves or a drizzle of balsamic reduction for an elegant presentation.
- For variation, add sautéed leeks and mushrooms or a sprinkle of grated cheese to the custard.
YIELD: Serves 4
