Many foods benefit from being cooked in a Combi steam oven, and this delicious savory flan is definitely one of them. There is no need for a water bath for this delicious and easy recipe when using the steaming mode.

You can use a variety of mushrooms and even add in some dried (reconstituted) exotic mushrooms for added flavor and of course some fresh chanterelles would be exceptional. Best of all any flan that doesn’t get eaten can be reheated in the Combi steam and taste just as good as when freshly cooked.

INGREDIENTS

1 tbsp unsalted butter

1 tbsp olive oil

2 cloves garlic, minced

8 oz assorted mushrooms, cleaned and chopped

2 tbsp fresh parsley or

¼ tsp herbs de Provence

1 cup cream

3 large eggs

¼ cup freshly grated Parmesan cheese

6  4 oz ramekins or 1 8” tart pan

PREPARATION

Heat a medium sized skillet over moderate heat. Add the butter and oil and when the butter has melted increase the heat and stir in the mushrooms. Cook for a few minutes until the mushrooms release their juices then stir in the garlic and parsley or herbs de Provence. Cook for 6 - 8 minutes until the mushrooms have softened. Remove from the heat and set aside to cool.

Heat the oven in the Steam mode 100% Humidity + 192°F degrees.

Grease each of the ramekins with a little spray oil and place into the perforated pan.

Divide the mushroom mixture evenly between the ramekins, and top them with some Parmesan cheese. 

Combine the cream and eggs with a dash of salt and some freshly ground pepper and whisk until well combined. Fill each ramekin ⅔ of the way with the cream and eggs. 

Cook for 25 - 30 minutes until set.