Parmesan Flan with Strauss Free Raised Veal and Brandy-Peppercorn Sauce

Parmesan Flan with Strauss Free Raised Veal and Brandy-Peppercorn Sauce

prep time

minutes
cook time

minute
servings
4

Ingredients























Cooking Instructions

For flan:


1

Heat oven to 300°F. Brush six 6-ounce custard cups or disposable aluminum molds with 1 tablespoon butter; spray with cooking spray.


2

Combine cream, milk and cheese , reserving a few ounces of cheese for garnish, in large stainless steel pot. Over medium heat, bring to simmer, stirring often so cheese does not stick to bottom of pot. When at simmer, turn off heat; steep for 10 minutes.


3

In large bowl, whisk together eggs and yolks. Strain cheese/cream mixture through fine mesh strainer into the bowl with the eggs, whisking constantly. Season with salt and nutmeg.


4

Divide evenly among custard cups and place in shallow roasting pan. Fill pan with warm water to reach half-way up flan molds. Place pan on center rack of heated oven. Bake 30 minutes or until set, turning pan halfway through baking for even cooking. Remove from oven.


5

Wrap each mold in plastic wrap and store in refrigerator if not using until next day.* If using same day, let stand at room temperature to cool slightly. To remove from molds, gently run tip of paring knife along sides and invert onto plate.


For veal:


1

Heat oven to 375°F. Heat large stainless steel sauté pan over medium high heat. Add oil and heat until smoking. Season veal with salt and pepper. Add veal to pan; brown on all sides, 3 to 4 minutes. Add 1 tablespoon butter, sage and thyme during last minute of browning.


2

Place veal, uncovered, in oven for 2 to 4 minutes for medium rare or until desired doneness. Remove from pan; keep warm. Discard all fat from pan.


3

Add 1 tablespoon butter and shallots to pan; sauté 30 seconds. Add peppercorns; sauté another 30 seconds. De-glaze pan with brandy carefully. Add cream and demi glace; reduce until thick enough to coat back of spoon.


4

Slice veal. Place slices on 4 plates with one of the flans. (Reserve remaining flan for additional servings.) Sprinkle reserved parmesan cheese over flans. Drizzle sauce over veal. Serve immediately.


*To reheat flans, simply place roasting pan with water and flan in oven. Heat 7 to 10 minutes.


Ingredients























Cooking Instructions

For flan:


1

Heat oven to 300°F. Brush six 6-ounce custard cups or disposable aluminum molds with 1 tablespoon butter; spray with cooking spray.


2

Combine cream, milk and cheese , reserving a few ounces of cheese for garnish, in large stainless steel pot. Over medium heat, bring to simmer, stirring often so cheese does not stick to bottom of pot. When at simmer, turn off heat; steep for 10 minutes.


3

In large bowl, whisk together eggs and yolks. Strain cheese/cream mixture through fine mesh strainer into the bowl with the eggs, whisking constantly. Season with salt and nutmeg.


4

Divide evenly among custard cups and place in shallow roasting pan. Fill pan with warm water to reach half-way up flan molds. Place pan on center rack of heated oven. Bake 30 minutes or until set, turning pan halfway through baking for even cooking. Remove from oven.


5

Wrap each mold in plastic wrap and store in refrigerator if not using until next day.* If using same day, let stand at room temperature to cool slightly. To remove from molds, gently run tip of paring knife along sides and invert onto plate.


For veal:


1

Heat oven to 375°F. Heat large stainless steel sauté pan over medium high heat. Add oil and heat until smoking. Season veal with salt and pepper. Add veal to pan; brown on all sides, 3 to 4 minutes. Add 1 tablespoon butter, sage and thyme during last minute of browning.


2

Place veal, uncovered, in oven for 2 to 4 minutes for medium rare or until desired doneness. Remove from pan; keep warm. Discard all fat from pan.


3

Add 1 tablespoon butter and shallots to pan; sauté 30 seconds. Add peppercorns; sauté another 30 seconds. De-glaze pan with brandy carefully. Add cream and demi glace; reduce until thick enough to coat back of spoon.


4

Slice veal. Place slices on 4 plates with one of the flans. (Reserve remaining flan for additional servings.) Sprinkle reserved parmesan cheese over flans. Drizzle sauce over veal. Serve immediately.


*To reheat flans, simply place roasting pan with water and flan in oven. Heat 7 to 10 minutes.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next