RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3159
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| Recipe Name: |
Spinach Flan - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
300 |
Approx. Cost/Serving: |
$0.82
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Cups milk, whole
1 to taste salt and pepper
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Directions:
To make the béchamel, in a saucepan, warm the milk, but do not bring it to a boil. In a separate pan, melt the butter on a low heat and add the flour, stirring continually with a whisk or wooden spoon until you have a golden brown roux, 3 to 4 minutes. Add the milk a little at a time, stirring continually to prevent lumps. When the milk is all in, continue cooking gently until the sauce thickens to the consistency of pastry cream, about 4 to 5 minutes more. Add the nutmeg and season with salt and pepper.
Preheat the oven to 300 degrees. Butter a non-stick flan mold (a ring shaped jello mold).
In a mixing bowl, combine the spinach with the béchamel, the cheese, and the egg yolks. Mix well. In a separate bowl, beat the egg whites with a pinch of salt until they are very stiff, then fold them into the spinach mixture with a rubber spatula. Season with salt and pepper. Pout the mixture into the flan mold and cook it in a water bath in the preheated oven for 1 hour, or until toothpick inserted in the center of the flan comes out clean. Let the Flan cool for 10 minutes, then turn it upside down onto a serving plate and fill the center with carrots. |
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| Nutrition per Serving: |
| Calories: |
254 |
Total Carbs: |
13.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
225.3 |
Fat: |
15.9 |
Protein: |
15.88 |
| Fiber: |
4.99 |
Sodium: |
187.98 |
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