A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Asparagus Flan
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 teaspoons olive oil
1 pound asparagus, trimmed into one inch pieces
1 cup seasoned croutons
6 large eggs
2 cups heavy cream
2 tablespoons freshly grated Parmigiano Reggiano cheese
salt and freshly ground black pepper, to taste
directions
Place oven rack in middle of oven and preheat to 325 degrees F.
Heat olive oil in large saute pan over medium high. Cook asparagus 2-4 minutes, until lightly cooked.
Butter or spray with nonstick spray individual ramekins or one 8-inch cake pan. Spoon asparagus into the bottom of the dishes, dividing evenly. Top with croutons.
Whisk together eggs, heavy cream, cheese, salt and pepper in a large bowl. Top ramekins or cake pan evenly with custard and transfer to a large baking dish. Place baking dish in oven and pour enough hot water in to come halfway up the sides of the ramekins or cake pans.
Bake until flan is set, and knife inserted one inch comes out clean, about 35 minutes for individual ramekins and 50 minutes to 1 hour for cake pan. Cool about 10 minutes, run knife around outside edge of each flan, cover with serving dish and invert to serve.
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Nutritional data has not been calculated yet.
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