Asparagus Flan #shorts #food #skills #chef #green #cooking #

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Blanch the asparagus in salted boiling water for 3 to 5 minutes depending on thickness, then plunge into ice water, drain and pat dry. Blanch parsley, watercress and chives for 3 minutes, cool in ice water, drain, and squeeze dry in paper towels.
2. Halve the asparagus on the diagonal, keep the tips for plating, and chop the rest to make 450 g for the custard.
3. Blend the heavy cream, sour cream, eggs, yolks, lemon zest, lemon juice and flour until smooth. Add the chopped asparagus stems and blend. Season with salt, pepper and Tabasco.
4. Line a loaf pan or individual cake rings with oven-proof plastic wrap, dampened with a sponge so it sticks. Pour in the custard.
5. Preheat the oven to 290°F (145°C) fan. Set the mold in a shallow dish with hot water halfway up its sides, and bake the flan in the water bath for 70 minutes. For round silicone molds, bake for 25 minutes instead.
6. Remove the flan from the oven and let it sit in the water bath for 10 minutes. Remove it from the water, let it cool, then refrigerate overnight.
7. To unmold, flip the chilled flan onto a cutting board. For individual flans, freeze for about an hour until firm to the touch, then unmold; do not refreeze.
8. Make the green sauce: mix cold water with cornstarch to a slurry. Blend the drained greens with hot chicken stock, then whisk in the butter and season with salt, pepper, nutmeg and Tabasco. Strain through a chinois, bring to a boil, whisk in the slurry and cook 2 minutes, keeping it runny.
9. Rinse the shrimp in cold water and pat dry. Peel and devein them, then dry thoroughly between layers of paper towels.
10. Preheat the oven to 400°F (200°C). Heat a frying pan, add a drizzle of olive oil and cook the shrimp over medium-high heat for 3 minutes per side. Deglaze with a dash of soy sauce, add the asparagus tips and persillade, and sauté for 1 more minute. Take off the heat and let stand a couple of minutes, shaking the pan now and then. Move to a warm plate.
11. Warm the flan in the oven for 4 minutes (not the microwave). Let it sit on the stovetop, then slide it onto a cool plate. Butterfly the shrimp, spoon the hot green sauce over the flan, top with the sautéed tips and shrimp, add raw asparagus shavings and watercress or parsley, and finish with olive oil.

Summarized from Bruno Albouze's video. Watch it for the details.

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