Herbed Goat Cheese Flans with Figs, Hazelnuts, and Cress
"I've been making savory flans for decades, long before there was such a demand for gluten-free
cuisine, but I've found they are an excellent vehicle for creating exciting dishes suitable for gluten-free diets," explains Poppy chef/owner Jerry Traunfeld.
- 1 ½ cups low-fat or whole milk
- 1 clove garlic, smashed
- 3 sprigs fresh thyme
- 1 2-inch sprig fresh rosemary
- 1 bay leaf
- 4 oz. fresh goat cheese
- 2 large eggs
- 3 large egg yolks
- ½ tsp. salt
- 2 Tbs. softened butter, for ramekins
- 2 Tbs. unsalted butter
- 1 pt. fresh figs, quartered
- ½ cup toasted hazelnuts, chopped
- 2 Tbs. sherry vinegar
- 2 bunches watercress, picked into sprigs
1. To make Flans: Bring milk, garlic, thyme, rosemary, and bay leaf to a simmer in saucepan. Remove from heat, cover, and steep 15 minutes. Strain into blender, and discard solids. Add goat cheese, eggs, egg yolks, and salt, and blend on low speed until smooth but not frothy.
2. Preheat oven to 325ºF. Butter 6 4-oz. ramekins, and place in shallow baking dish. Pour goat cheese mixture into prepared ramekins. Place baking dish in oven, and pour 1/2 inch hot water into baking dish. Cover with foil, and bake 45 to 60 minutes, or until Flans are set.
3. To make Salad: Melt butter in skillet over medium heat. Add figs, and toss gently 1 minute. Add hazelnuts and vinegar, and remove from heat. Stir in watercress, and season with salt and pepper, if desired.
4. Divide Salad among 6 dinner plates. Run knife around edges of ramekins to release Flans. Tip ramekin over plate, and gently shake to release Flan over Salad.
October 2011 p.56