Pistachio flan

Ingredients for 8 servings:

• 150 g pistachios, unsalted
• 1 bunch of spinach
• 400 ml sweet cream
• 200 ml milk
• 120 g sugar
• 3 eggs
• 30 g butter
• 3 tbsp breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

a Bamberg recipe from 1805

Briefly boil the pistachio kernels in water, let them cool slightly, and peel off the skins. Let them dry (preferably overnight) and grind them finely. I used a coffee grinder for this. Purée the spinach leaves and squeeze out the liquid into a kitchen towel. Bring the cream, sugar, and pistachio flour to a boil until the sugar dissolves completely. Remove from the heat, stir in the spinach puree (this only adds color and is barely noticeable), let it cool slightly, and mix in the beaten eggs. Pour through a fine sieve again and fill into small, buttered, and crumbled molds. Bake in a water bath at 150°C for one hour. Pierce with a toothpick; if nothing sticks when pulled out, the flan is ready. The dessert will rise in the oven but immediately collapse. The surface will tend to brown and harden. If you want to avoid this, either cook at a lower temperature or cover with aluminum foil to protect from the heat. Let cool and serve upside down. Garnish with some chopped pistachios.