- Preparation time
- Cooking time
Preheat the oven to 425°F/200°C.
Wash the spinach and let them boil in salty water for 10-15 minutes.
In a large non stick pan sauté the leek in butter, until golden. Add the spinach, salt and pepper to taste, and a pinch of nut meg.
In a mixer or a food processor mix the vegetables, adding the egg yolks and the fresh cream, until you obtain a smooth and runny mixture.
Add the parmesan cheese at last.
Grease 4-6 ramekins. Divide the mixture into them and bake for 15-20 minutes. Baking time can vary due to the dimension of the ramequins. In any case, they’ll be ready when the to turns golden-brown.
Serve hot or warm.
Usually, to make it look and taste better, I pipe some cheese creme on top.
If you want to try that, you can use a ready mady fondue, or use fresh Fontina cheese and fresh cream. Cut the fontina cheese into small pieces. In a small non stick pan heat the fontina and the fresh cream over gentle heat, until the cheese melts completely. Let rest in the refrigerator, until its consistency gets harder. then transfer into a piping bag and pipe some on top of the flans.
You can turn this recipe into something quicker using frozen chinch too…