Asparagus Flan

Savory flan is an easy way to go for an elegant luncheon or first course dinner dish. These, in particular, unmold intact once they set to room temperature.

 

Makes four 6-ounce flans

 

2	tablespoons butter, plus extra for greasing the ramekins
1	tablespoon minced shallot
4	asparagus spears, cut into thin diagonal slices
1	cup half-and-half
4	large eggs, beaten
½	teaspoon salt
¼	teaspoon ground white pepper
	Pinch of ground nutmeg

1. Lightly grease four 6-ounce ramekins with butter. Pour 1 cup water into the pressure cooker and set the trivet in it.
2. Melt the 2 tablespoons butter in a large, heavy frying pan over medium heat. Add the shallot and asparagus and cook, stirring occasionally, until beginning to wilt, 1 minute. Add the half-and-half and continue cooking until steaming but not boiling, about 3 minutes.
3. Remove from the heat and when no longer steaming whisk in the eggs, salt, pepper, and nutmeg. Ladle the mixture into the ramekins. Cover each with foil, pinching around the edges to seal. Set 3 of the ramekins on the trivet and the fourth in the middle on top of them. Lock on the lid and bring to pressure over high heat, about 4 minutes. Reduce the heat to medium-low and cook for 11 minutes. Remove from the heat and let sit for 4 minutes to finish cooking.
4. With the steam vent pointed away from your face, gently release any remaining pressure. Carefully remove the lid and let sit another 5 minutes. Using 2 thick terry cloth kitchen towels, one in each hand, lift out the ramekins and set aside to cool to room temperature.
5. Remove the foil. Run a knife around the edge of each ramekin and unmold onto individual serving plates. Serve right away. Or, chill the custards in the ramekins and unmold just before serving.

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Two Tips for Cooking Individual Custard or Pudding Cups

• Make sure the top of the pressure cooker clears the stack of ramekins by at least 2 inches. Otherwise, cook them in 2 rounds.
• I have found it doesn't matter if the dishes come in contact with the sides of the pot. This is good, because given the size limitations of pressure cookers, they have to if you're going to steam more than 2 at a time.

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Variations on the Theme of Savory Vegetable Flans

The egg and half-and-half mixture for Asparagus Flan ([>]) can serve as a base for many another savory ingredients. Two of my favorite variations are:

• Instead of asparagus, use sautéed thinly sliced chanterelle mushrooms, drained and squeezed before stirring in so they don't make the custard too wet to set.
• Instead of asparagus and shallot, use shaved black truffle. Garnish with a salad of wilted pencil-thin asparagus spears and fresh peas dressed with truffle oil.

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