Flan gets a savory treatment in this decadent vegetarian appetizer recipe. Sweet-salty gorgonzola dolce, crème fraîche, asparagus and eggs melt together into a delicious custard. Serve with crusty bread and dry Italian Gavi di Gavi white wine.

Betsy Andrews
Source: EatingWell Magazine, March/April 2018


Recipe Summary

25 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F. Put a kettle of water on to boil. Coat six 4- to 6-ounce ramekins with butter.

  • Place a bowl of ice water near the stove. Place asparagus in a medium saucepan with water to cover. Cook over high heat until bright green and just tender, 1 to 3 minutes. Drain and plunge into the ice bath. Drain and pat dry.

  • Whisk gorgonzola and crème fraîche in the saucepan over medium heat until melted and smooth, 3 to 4 minutes. Remove from heat, add eggs and whisk to combine. Divide the mixture among the ramekins. Top with asparagus.

  • Place a folded kitchen towel in a 9-by-13-inch baking pan. Place the ramekins on the towel. Add enough boiling water to the pan to come halfway up the sides of the ramekins.

  • Bake the flans until a knife inserted into the center comes out clean and an instant-read thermometer registers 165 degrees F, 14 to 16 minutes. Transfer to a wire rack; let cool for 10 minutes. Garnish with lemon zest and parsley, if desired.


Equipment: Six 4- to 6-oz. ramekins

Tips: Gorgonzola dolce, a spreadable blue cheese, is buttery, sweet and tangy. Find it at supermarkets with well-stocked cheese sections and at specialty cheese shops.

Nutrition Facts

177 calories; protein 8.9g 18% DV; carbohydrates 2.1g 1% DV; exchange other carbs; dietary fiber 1.2g 5% DV; sugars 0.8g; fat 14.6g 22% DV; saturated fat 9.3g 47% DV; cholesterol 126.6mg 42% DV; vitamin a iu 527.8IU 11% DV; vitamin c 0.9mg 2% DV; folate 20.2mcg 5% DV; calcium 169.8mg 17% DV; iron 0.8mg 4% DV; magnesium 5.3mg 2% DV; potassium 67.6mg 2% DV; sodium 361.5mg 15% DV.