Video recipe of the week: Spinach Flan by Chef Robert Carter
1/2 cup heavy cream
2 pounds fresh spinach
3/4 cup grated asiago cheese
4 egg yolks
1 teaspoon salt
1 teaspoon white pepper
Heat cream until warm.
Blanch spinach in salted boiling water 3 minutes until tender. Shock in cold water. Squeeze out water and puree in blender with warm cream and cheese until liquefied. Add eggs, yolks, nutmeg, salt and pepper. Whisk to incorporate.
Pour into buttered 4-ounce flan molds or 10-inch cake mold. Cook in water bath in 350-degree oven until set, approximately 50 minutes. Remove from oven. Let set 10 minutes and chill.
Chef Robert Carter of Carter’s Kitchen has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.