Flan bicolor
Instructions
Peel spinach, wash them, boil them al dente with a little water left on the leaves.
Drain, strizzateli, mince.
Prepare the bechamel in a small saucepan, melt half butter, mix in half the flour and then diluted with half milk.
Simmer for a few minutes, stirring constantly to prevent lumps, then withdrawn from the fire, add salt, pepper and perfumed with thyme.
Together, stirring, one at a time the two egg yolks, then the spinach puree, 1 teaspoon potato flour and grated Emmenthal cheese.
Cool the mixture and add a white snow firmly mounted.
Peel the carrots, boil in salted water, pass through a knitting mill by dropping the past in a saucepan, add the remaining butter, flour and milk.
Stir, put on the fire and let thicken.
Withdrawn, add grated cheese, salt, pepper and a little nutmeg.
Let cool, mix the two egg yolks and egg whites are firm.
Grease a mould, put three tablespoons of the mixture of spinach, overlay the carrot mixture and finish with the remaining warm spinach.
Place in preheated oven at 180 degrees and bake in a water bath for one hour.
Withdrawn, please rest for a few minutes and put on the serving dish.
Also served as an early lunch.
Ingredients and dosing for 4 persons
- 800 g of spinach
- 350 g of carrots novelle
- 60 g of butter
- 50 g of flour
- 40 g of emmenthal cheese
- 40 g of grated cheese
- 50 cl of milk
- 4 eggs
- 1 teaspoon of starch
- Thyme
- Nutmeg
- Salt
- Pepper