Artichoke Flans
- 8 cooked artichoke bottoms (hearts) or 12 ounces frozen thawed artichoke hearts or 12 to 15 ounce can artichoke hearys, drained.
- 1 tbsp butter
- 4 oz chopped ham
- 1 small onion chopped
- 2 clove garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp cajun seasoning blend spice mix
- 5 large eggs
- 2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/2 cup shredded swiss or cheddar cheese
- TO PREPARE YOU WILL NEED 8, 4 OZ RAMEKINS.
- YOU CAN USE MUFFIN PANS BUT IT WILL MAKE MORE THAN 8 JUST PORTION TO ALLOW A BIT OF ROOM FOR THE EGGS TO PUFF UP!
- DONT OVERFILL
- YOU WILL ALSO NEED A COOKIE SHEET.
- RIMMED IS BEST TO HOLD RAMEKINS.
- PUT MUFFIN PAN ON A SHEET AS WELL IF YOU USE IT.
- SRAY RAMEKINS OR MUFFIN PANS WELL WITH NON STICK SPRAY.
- In a large bowl mix eggs with cream and pepper and cajun spice, whisk to blend.
- Set aside.
- Heat butter in medium skillet, add artichokes and cook until lightly browned, portion them evenly among ramekins.
- Sprinkle parmesan cheese on top of artichokes.In the same skillet cook ham, onion and garlic until onion is soft, evenly divide on top of artichoke/parmesan in ramekins.
- Pour cream/egg mixture evenly into each ramekin, Top with the shredded cheese.
- Place ramekins on cookie sheet, Bake in a preheated 350 oven about 30 to 35 minutes until a toothpick comes out mostly clean,and custard is set.
- Serve in ramekins or let cool about 10 minutes to unmold.
- To serve unmolded, run a knife around inside edges of ramekin, cover ramekin with small plate, invert to remove then turn top side up to serve.
- These can be made a day or two ahead or even frozen for later use.
- Wrap each one individually.
- To reheat just defost if frozen and heat carefully in microwave just until hot.
- These are a good side dish, appetizer,breakfast or lunch!
bottoms, butter, ham, onion, clove garlic, black pepper, cajun seasoning blend spice mix, eggs, heavy cream, parmesan cheese, swiss
Taken from cookpad.com/us/recipes/352750-artichoke-flans (may not work)