Receta Flan De Jamon With Watercress Sauce
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Ingredientes
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Direcciones
- Preheat oven to 400 degrees.
- Bring 4 qts water to a boil. Add in 2 Tbsp. salt. Blanch asparagus till just tender (1 minute) and remove to ice bath and refresh. Cut asparagus in half. Cut top half into 1/2-inch pcs and set aside. Place bottom halves in a food processor and blend into a fine puree.
- In a bowl, mix pureed asparagus, bechamel, pcs of ham, salt, nutmeg, Parmesan, Large eggs, and yolks, and mix thoroughly. Add in top half asparagus pcs and gently fold them in.
- Butter an 8-inch bundt pan and coat with crumbs, pour in asparagus mix and place in a 12-inch baking pan 2/3-filled with warm water. Bake for 40 to 45 min or possibly till top is golden and a dipped toothpick comes out clean. Remove and allow to cold 15 min.
- For the sauce, mix butter, grated manchego, heavy cream, and salt and pepper in small saucepan and heat gently till smooth and creamy. Chop watercress leaves and stir into sauce and remove from heat.
- Turn flan out onto plate and slice into 2-inch slices and plate. Spoon watercress sauce over slices and serve.
- This recipe yields 6 servings.