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 clove (minced)
  • 1 bunch broccoli
  • heavy cream (10 cl.)
  • 2 eggs
  • oregano
  • salt
  • pepper


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