Broccoli-Bell Pepper Custard

Broccoli-Bell Pepper Custard


Have you ever heard of stuffed flan? How about broccoli flan? If you haven’t, you’re missing out; but, not for long. This gelatinous broccoli flan is bright green and overflowing with a red and orange pepper filling. Vibrant on the plate and bursting with flavor in the mouth! Smooth savory broccoli taste with a jelly fun composition doesn’t get any more fun to eat. The pepper filling adds sweet and acidic tones to the dish.


  • 1 red bell pepper (diced)
  • 2 shallots (finely chopped)
  • 1 garlic cloves (minced)
  • 1 bunch broccoli
  • heavy cream (10 cl.)
  • 2 eggs
  • oregano
  • salt
  • pepper


  1. 1Saute the diced pepper in a drizzle of olive oil until tender, but still crisp. Remove from heat.
  2. 2Saute broccoli with shallots and garlic until very tender.
  3. 3When broccoli is cooked, add to a blender and puree until smooth.
  4. 4In a medium bowl, whisk the eggs with the cream.
  5. 5Add salt and pepper.
  6. 6Add broccoli puree to cream egg mixture and whisk to combine.
  7. 7Preheat the oven to 180 degrees Celsius.
  8. 8Grease ramekins with olive oil on bottom and sides.
  9. 9Pour broccoli puree into each ramekin up to halfway mark, and top with diced peppers.
  10. 10Then cover with the remaining broccoli mixture.
  11. 11Place ramekins in a baking sheet lined with a paper towel.
  12. 12Add hot tap water to the baking sheet up to 2/3 of the ramekins and bake for 20 minutes.
  13. 13Run a knife through the edges of each ramekin and unmold onto a plate.
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