This delicate and creamy savoury fennel flan is an elegant appetizer or side dish that celebrates the subtle anise-like flavor of fennel. Baked to silky perfection, it’s balanced with a hint of Parmesan and a touch of nutmeg. Pair it with a fresh salad or serve alongside roasted meats for a sophisticated addition to any meal.
Ingredients
For the Flan:
- 1 large fennel bulb, thinly sliced
- 1 small onion, finely chopped
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and white pepper to taste
For Garnish:
- Fennel fronds, for decoration
- A drizzle of olive oil (optional)
- Freshly cracked black pepper
Directions
Step 1: Prepare the Fennel
- Preheat the oven to 325°F (160°C).
- In a skillet, melt the butter over medium heat. Add the fennel and onion, cooking until softened but not browned, about 8–10 minutes.
- Remove from heat and allow to cool slightly.
Step 2: Make the Flan Mixture
- In a blender or food processor, combine the cooked fennel mixture, cream, milk, eggs, Parmesan, nutmeg, salt, and white pepper. Blend until smooth and creamy.
- Taste and adjust seasoning as needed.
Step 3: Bake the Flan
- Lightly grease individual ramekins or a large flan dish.
- Pour the mixture evenly into the prepared ramekins.
- Place the ramekins in a baking dish and fill the dish with hot water to reach halfway up the sides of the ramekins, creating a water bath.
- Bake for 30–35 minutes, or until the flan is set and a knife inserted in the center comes out clean.
Step 4: Serve
- Remove the ramekins from the water bath and let them cool slightly.
- Run a knife around the edges of the ramekins and carefully invert onto serving plates if desired. Alternatively, serve directly in the ramekins.
- Garnish with fennel fronds, a drizzle of olive oil, and a sprinkle of freshly cracked black pepper.
Enjoy the silky, aromatic flavors of this savoury fennel flan, a dish that’s both simple and sophisticated!
