in Austria

Beetroot Flan

updated

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Ingredients for 6 servings:

  • 400 g beetroot
  • 30 g butter and butter for the molds
  • ½ liter sweet cream
  • 2 eggs
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

unusual side dish or small starter

Separate the eggs and beat the egg whites until stiff peaks form. Peel the raw beetroot and slice thinly. Sauté in butter, pour in the cream, and simmer gently until soft. Purée in a bowl using a hand blender, then add the two egg yolks one at a time. Fold in the beaten egg whites. Season with salt and pepper, pour into buttered ramekins, and bake in a water bath at 150°C for one hour. Pierce briefly with a toothpick. When nothing sticks, the flan is ready. Serve with dill or sorrel sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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