BroccoCress flan with carrot puree


(For 4 portions)

  • 2 punnets BroccoCress
  • 300gr carrot puree
  • 50gr double cream
  • 100gr cooked broccoli
  • 150gr sliced cooked courgette
  • 50gr white bread
  • 3 medium eggs
  • 2 pinches ground nutmeg
  • 1 pinch fine sea salt
  • 1 pinch white ground pepper
  • butter to brush the mould


  • Keep 4 slices of cooked courgettes for the top of the flan. 
  • Squeeze the cooked broccoli and courgettes to remove the excess of water. 
  • For the flan, blend the cooked broccoli, 2 punnets of BroccoCress, the courgettes, double cream, white bread, eggs, white bread and double cream together in a high-speed mixer.  
  • Lay a strip of non-stick paper into 4 ramekins and brush the inside of them with melted butter. 
  • Pour the mix into the ramekins and cook on a tray with some water at the bottom “Bain Marie“.  
  • Cook at 180°C for 40 to 45 minutes. 
  • Take out from the ramekins while hot and serve with the carrot puree and the remaining of the BroccoCress.  
  • The flan can also be made in advance and kept in the cooler until use. 

Recipe: Franck Pontais

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