Vegetarian starter, side dish, or light main
A delicate Italian-style savory flan with tender broccoli, creamy ricotta, and pockets of melted gorgonzola. Soft, elegant, and ideal as a starter, side dish, or light vegetarian main.
Recipe video
Heat the oven to 180°C / 350°F. Butter 6 ramekins, dust them with breadcrumbs, and place them in a deep baking dish. Boil water for the bain-marie.
Cook the broccoli in salted boiling water for 6–8 minutes, until very tender. Drain well and let the steam escape for 5 minutes.
Warm the olive oil in a pan with the crushed garlic. Add the broccoli and cook for 3–4 minutes, stirring, to remove extra moisture. Remove the garlic.
Transfer the broccoli to a bowl and mash or blend it into a slightly coarse puree. Let it cool until warm, not hot.
Stir in the ricotta, eggs, Parmesan, breadcrumbs, salt, pepper, and nutmeg until the mixture is smooth and spoonable.
Fold in the diced gorgonzola gently, keeping a few small pieces visible so they melt into creamy pockets.
Spoon the mixture into the ramekins, filling each about three-quarters full. Tap gently to remove air pockets.
Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 25–30 minutes, until the flans are set but still soft in the center.
Rest the flans for 8–10 minutes. Meanwhile, warm the cream with the extra gorgonzola over low heat until smooth. Unmold the flans and serve with the sauce and toasted walnuts.
