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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Mazza Chef Tips:
“Always use a bain-marie. Without it the custard cracks. The Mazza Pepper Cream gives this a smoky sweetness you can't get from raw peppers. Serve on a warm plate with a drizzle of good olive oil.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
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
- 2 eggs
- 40 ml cream
- 40 g grated cheese
- Salt and pepper to taste
Equipment Needed
Blender, Ramekins, Baking tray
Method
- 1.
Prepare the base: Add the pepper cream and the semi-dried confit tomatoes to a mixing bowl.
Chef Tip: Gently chop the confit tomatoes so they distribute evenly through the custard without sinking to the bottom. - 2.
Mix the custard: Combine with eggs, cream, and grated cheese. Whisk until smooth and homogeneous.
- 3.
Fill the molds: Pour into greased ramekins, filling each about three-quarters full.
Chef Tip: Tap the ramekins gently on the counter to release any trapped air bubbles before baking. - 4.
Bake in a bain-marie: Place ramekins in a deep baking tray, fill with hot water halfway up the sides, and bake at 180°C for 30 minutes until set but still slightly trembling in the center.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings
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