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Green herb flan

50 grams

green herbs



250 grams

vegetable broth

First blanch all the herbs for around 20 seconds. This might seem short, but otherwise the coulis will turn brown. Now cool the herbs in ice water. Then let the herbs drain for at least 10 minutes, you want want any blanching water. Giving the herbs a good squeeze also helps. Meanwhile cut the shallots in half and clean them. Now chop them. Then add a drizzle of oil to a hot pan and glaze the shallots on a low heat. Add some salt for seasoning and to help softening the shallots. Once softened add the vegetable broth and then let it cool down in your fridge. Then transfer the herbs into a blender and also add the shallots & broth. Blend this till completely smooth. This can take a couple of minutes. After that pass it through a fine sieve. Using a ladle will make this a lot easier. The result is a base coulis, but it’s already delicious like this.

100 grams

herb coulis

50 grams


45 grams

egg yolk

2 grams


15 grams

olive oil

Mix the herb coulis with the cream, the egg yolk, the salt and the olive oil. Now mix this till it’s one even mixture. Then fill your desired mold all the way. Now cover the top of the mold with some foil and steam it at 85 degrees Celsius for 16 minutes. After that let it cool down for 5 minutes and then freeze the flan till solid. Once it’s frozen gently remove it from the mold and let it defrost on a tray that’s lined with some foil.


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