Flan with Pepper Cream
A savory flan made from roasted peppers, eggs, and cheese — elegant in texture and rich in Mediterranean flavor.
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Wine pairing
This savory flan’s creamy and slightly smoky profile benefits from a soft, rounded white wine with moderate acidity.
Recommended: Chardonnay del Friuli Venezia Giulia (lightly oaked) — elegant and buttery, complementing the flan’s richness.
Alternatives: Grechetto Umbria IGT, Pecorino Terre di Chieti IGP
Ingredients
- 3 tbsp Mazza Pepper Cream
- 2 eggs
- 40 ml cream
- 40 g grated cheese
- Salt and pepper to taste
Equipment Needed
Blender, Ramekins, Baking tray
Method
- 1.
Add the pepper cream and the semi-dried confit tomatoes.
- 2.
Combine with eggs, cream, and cheese.
- 3.
Pour into greased ramekins.
- 4.
Bake in a bain-marie at 180°C for 30 minutes.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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