Tired of the usual savory cakes? This zucchini flan offers a lighter, elegant alternative. Wash and thinly slice 1 kg of zucchini. Sauté in olive oil with minced garlic until tender, then purée. Whisk 5 eggs with 25 cl liquid cream, salt, and pepper. Fold in the zucchini purée and divide into ramekins. Bake in a bain-marie at 180°C for 20 minutes. Unmold gently and serve with pesto, fresh basil, or tomato coulis.
Make a caramel with sugar and a few drops of water to line a large mold or ramekins. Boil 1 liter milk with a split and scraped vanilla pod. Whisk 6 eggs with 150 g sugar, then gradually add hot milk. Pour into molds and bake in a bain-marie at 150°C for 45 minutes (25 for individuals). Chill before unmolding. For a lighter option, try panna cotta.
Line a high-sided pie pan with shortcrust pastry. Boil 1 liter milk with a split and scraped vanilla pod. Whisk 5 egg yolks, 180 g sugar, and 100 g cornstarch. Pour in boiling milk, stir, and thicken over low heat. Cool the pastry cream, pour over pastry, and bake at 180°C for 45 minutes. Ideal for an afternoon snack!
