Our 'Spinach flan' is a very simple but delicious and elegant appetizer. Flans are almost always made of vegetables, they are very soft and airty, and have a consistency similar to that of a pudding.
We prepared our spinach flan using single-portion molds (the classic disposable aluminum ones, for muffins, are absolutely fine) but if you want to obtain a classic cake-size spinach flan, you can use a single mold.
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for 4 servings
Preheat oven to 160F.
Wash and remove the stems from the spinach leaves. In boiling water, cook the spinach until cooked through, about 7 minutes in total.
Drain the spinach, and allow to cool thoroughly before proceeding with the next steps (lower temperatures guarantee a smooth consistency).
In a large mixing bowl, place the cooled spinach, cream, milk and eggs and blend well using an immersion blender. Adjust for salt only once you've tasted the blend.
Grease individual moulds (or a baking tray) with butter and sprinkle some flour in the moulds.
Place the mixture into the greased and floured tins. Using a large casserole dish (one used for making lasagna, for instance), fill with water about 1/3 of the way up the border. Place the filled tins into the water-filled baking dish, and place into the preheated oven.
Check on the flans after cooking for approximately 50 minutes - you will know when the cooking process is complete when the mixture takes on a pudding-like consistency.
You can serve the flan either directly in the creme caramel tins, placed on top of an individual dish, or you can pop the flan out of the tins and serve on top of a cream sauce, like a cream of cheese sauce, onto an individual serving plate.
Serve warm, or room temperature.