John Myers
Ingredients for 12 servings:
- 2 small zucchini (yellow ones are also possible)
- 1 garlic clove(s)
- olive oil
- Salt
- 1 bunch of mint
- 2 eggs
- 100 ml cream
- 50 ml milk
- Sea salt
- Pepper, black from the mill
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
can be prepared, is quick to make, nice as finger food or as part of a vegetable variation for starters
Quarter the zucchini lengthwise and remove the cores. Then dice finely and toss with salt. Let stand for 30 minutes, then place in a colander, rinse briefly with cold water, and drain well. Finely dice the garlic clove and fry briefly in olive oil. Mix with the zucchini cubes. Finely slice the mint leaves. Preheat the oven to 180 degrees Celsius. Bring water to a boil for a bain-marie. Beat the eggs with the cream and milk and season with salt and pepper. Place the diced vegetables in small glasses (I use very small glasses, the size of shot glasses), add the mint strips, and pour over the egg sauce. Place the glasses in a baking dish and fill with hot water about halfway up the glasses. Immediately place in the oven. Reduce the heat to 160 degrees Celsius and bake for about 35 minutes. The egg mixture should be set. The flan can be made a day in advance. For larger jars, the cooking time may be longer. To check, insert a wooden skewer into the mixture; it should come out clean.
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