A red pepper flan garnished each serving in lieu of the flan, consider a garnish Dungeness crab meat warmed in butter or sauteed forest mushrooms.
Makes 8 Servings
For the Red Pepper flan
1 small onion, peeled and thinly sliced ( about 1 cup )
1 /4 cup butter, plus butter for the cups
3 large red bell peppers, seeded and chopped
4 large eggs
1/2 cup whipping cream
1 teaspoon smoked paprika
1 teaspoon salt
For the corn Soup:
8 ears fresh sweet corn
1/2 cup (1stick) unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1. to make the red pepper flan, preheat oven 30 350 and butter the insides of eight 4 ounce ramekins. Arrange the ramekins in a larger baking dish and pour water in the baking dish to each halfway up the sides of the ramekins. Saute the sliced onion in butter just until soft and transfer the sauteed onion to a blender. Pile in the eggs, chopped red peppers, whipping crea, paprika, and salt and blend until the mixture is smooth. Distribute the mixture evenly between the prepared ramekins and bake until set, about 20 minutes.
2. To obtain the corn pulp for the soup, trim the base of each ear of corn to make it stand flat on the cutting board. Working with one ear at a time, use a sharp knife to cut down the center of each row of kernels, then use the dull side of the knife blade to scrape down the ear and force out the pulp. Collect the pulp in a large saucepan.
3. To finish the soup. Stir the corn pulp in the saucepan over medium heat with the salt and white pepper until the mixture is steaming hot, and just beginning to boil. Add the butter in bits and continue stirring until the butter has melted and the soup is smooth and creamy.
4. Turn each red pepper flan out of its ramekin and into a wide open soup bowl.
ladle soup around the flan and serve hot.
This soup was very good and very different. - We used a small mini cupcake
pan to make flans
This recipe is from Greg Atkinson - Chef and Cookbook Author.
Makes 8 Servings
For the Red Pepper flan
1 small onion, peeled and thinly sliced ( about 1 cup )
1 /4 cup butter, plus butter for the cups
3 large red bell peppers, seeded and chopped
4 large eggs
1/2 cup whipping cream
1 teaspoon smoked paprika
1 teaspoon salt
For the corn Soup:
8 ears fresh sweet corn
1/2 cup (1stick) unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1. to make the red pepper flan, preheat oven 30 350 and butter the insides of eight 4 ounce ramekins. Arrange the ramekins in a larger baking dish and pour water in the baking dish to each halfway up the sides of the ramekins. Saute the sliced onion in butter just until soft and transfer the sauteed onion to a blender. Pile in the eggs, chopped red peppers, whipping crea, paprika, and salt and blend until the mixture is smooth. Distribute the mixture evenly between the prepared ramekins and bake until set, about 20 minutes.
2. To obtain the corn pulp for the soup, trim the base of each ear of corn to make it stand flat on the cutting board. Working with one ear at a time, use a sharp knife to cut down the center of each row of kernels, then use the dull side of the knife blade to scrape down the ear and force out the pulp. Collect the pulp in a large saucepan.
3. To finish the soup. Stir the corn pulp in the saucepan over medium heat with the salt and white pepper until the mixture is steaming hot, and just beginning to boil. Add the butter in bits and continue stirring until the butter has melted and the soup is smooth and creamy.
4. Turn each red pepper flan out of its ramekin and into a wide open soup bowl.
ladle soup around the flan and serve hot.
This soup was very good and very different. - We used a small mini cupcake
pan to make flans
This recipe is from Greg Atkinson - Chef and Cookbook Author.
Everything will be all right in the end. So if it is not right, then it's not yet the end.