Enough of salty cake? Go for the flan! Wash and cut 1 kg of zucchini into thin slices. Fry them in olive oil in a pan with a little garlic. When they are cooked, mix them. Beat 5 eggs with a whisk and add 25 cl of liquid cream, salt and pepper. Add the zucchini purée, then divide the preparation into small ramekins. Bake them in a bain-marie in a preheated oven at 180°C for about 20 minutes. Gently unmold and serve with pesto or fresh basil and a tomato coulis.
Prepare a caramel with a little sugar and a few drops of water. Cover the bottom of a large mold or individual ramekins. In a saucepan, bring 1 liter of milk to the boil with a split and scraped vanilla pod. Meanwhile, whisk 6 eggs with 150 g of sugar in a bowl. Gently add the milk to this preparation, mix well and pour into the mold or ramekins. Bake in a bain-marie in a preheated oven at 150°C for 45 minutes (or 25 minutes for individual versions). Leave to cool and store in the fridge before unmolding and serving. Those who watch their figure will prefer to make panna cotta.
Prepare a shortcrust pastry and line a high-sided pie pan with it. Bring 1 liter of milk to the boil with a split and scraped vanilla pod. In a bowl, whisk 5 egg yolks with 180 g of sugar and 100 g of cornstarch. Pour the boiling milk over this preparation, mix well then put back on very low heat. Let thicken then when cooked, let cool. Pour the cream at room temperature over the shortcrust pastry and bake in a preheated oven at 180°C for 45 minutes. Perfect for a snack!
