Goat Cheese Flans On Crispy Baby Spinach W

• Butter, (for preparing ramekins)
• 1 3/4 cup heavy cream
• 1/2 cup goat cheese, room temperature
• 5 large egg yolks, slightly beaten
• 1 tablespoon finely minced jalapeno peppers
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 cups baby spinach
• 1 recipe Sante Fe Vinaigrette*
• Garnish: Chopped cilantro

1. Preheat oven to 350 degrees. Lightly butter eight 3/4 cup ramekins or custard cups. In large bowl, mix cream and next 5 ingredients with electric mixer on low speed until well combined. Spoon into prepared ramekins. Place in 13" x 9" x 2" baking dish. Fill baking dish with hot water halfway up the sides of the ramekins. Bake in 350 degree oven 30 minutes or until tops are lightly browned. Let cool to room temperature or refrigerate until chilled.
2. In a large bowl, toss spinach and Sante Fe Vinaigrette to coat. Arrange on individual salad plates and unmold flans onto greens. Garnish with cilantro.
3. Serves 8
4. Sante Fe Vinaigrette:
5. 1/2 cup olive oil
6. 1/4 cup balsamic vinegar
7. 1/2 teaspoon cumin
8. 2 large cloves garlic, minced
9. 3 tablespoons minced cilantro
10. 1 teaspoon fresh rosemary
11. 1/8 to 1/4 teaspoon red pepper flakes
12. Whisk all ingredients in a small bowl until blended.

butter, heavy cream, goat cheese, egg yolks, jalapeno peppers, salt, ground pepper, baby spinach, recipe sante, cilantro

Taken from www.epicurious.com/recipes/member/views/-goat-cheese-flans-on-crispy-baby-spinach-w-1206682 (may not work)