Broccoli Flans with Goat Cheese Sauce

Name: Broccoli Flans with Goat Cheese Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Ingredients: Broccoli 3.3 lbs; White pepper to grind fresh to taste; Fine salt to taste; Eggs 2; Grana Padano PDO cheese to grate 1.4 oz; Butter for the molds; Whole milk 1.1 cups; Butter 2 tbsp; Type 00 flour ¼ cup; Nutmeg to grate 1 pinch; Fine salt to taste; Goat 0.55 lb; Whole milk to taste; Fine salt to taste; White pepper to grind fresh to taste

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161

Calories per serving

Vegetarian

Energy Kcal 161
Carbohydrates g 4.9
of which sugars g 4.9
Protein g 9.7
Fats g 11.4
of which saturated fat g 6.51
Fiber g 3.2
Cholesterol mg 76
Sodium mg 633

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 10
Cost: Low

PRESENTATION

Family meals get a serious upgrade with broccoli flans paired with a lusciously creamy goat cheese sauce—bright green base meets smooth white topping, so the plate always looks appealing. The soft, slightly rich texture of these broccoli flans gives every bite a gentle feel, while the unmistakable vegetable flavor brings a real HOMEMADE vibe to the table. Special gatherings, random weekend mornings, or even ordinary weeknights...this easy recipe fits right in. There’s something friendly and familiar about the way traditional baking meets crowd-pleasing American comfort here—kids usually go for the cheese sauce first, adults notice the elegant presentation, and everyone seems to appreciate that delicate touch broccoli brings. Families often gravitate toward this style of savory flan because good taste comes through loud and clear, and the glossy sauce on top makes it FEEL way fancier than it really is. Any table looks a little brighter, and new flavors show up without even a hint of fussiness.

Busy home cooks love how one dish—like broccoli flans with goat cheese sauce—can handle just about any need. Looking for a special brunch? These work GREAT. Want a starter that feels different but not weird? The unique appetizer box is checked. Need a side dish with nice, simple elegance for your favorite regional American dishes? Serve a few alongside a crisp salad (my kid even eats these without complaint—pretty much a win). Since it’s a truly easy recipe, regular home cooks get reliable results, whether using it for holidays or for last-minute family dinners. The green and white swirls on each flan catch the eye, and the melty cheese sauce means no shortage of comfort. You can mix things up—switch toppings by adding toasted nuts, chopped herbs, or even a spoonful of salsa for anyone who likes extra zing. So many families keep this in regular rotation, especially when everyone just wants something satisfying and a little special. Dining together gets easier (and more DELICIOUS) when plenty of good bites are on hand, and that’s exactly what a batch of these easy, impressive flans offers every single time.

INGREDIENTS

161

Calories per serving

Ingredients for 10 flans: Broccoli 3.3 lbs (1.5 kg); White pepper to taste - to grind fresh; Fine salt to taste; Eggs 2; Grana Padano PDO cheese 1.4 oz (40 g) - to grate; Butter - for the molds

Ingredients for the Bechamel: Whole milk 1.1 cups (250 ml); Butter 2 tbsp (30 g); Type 00 flour ¼ cup (25 g); Nutmeg 1 pinch - to grate; Fine salt to taste

Ingredients for the Goat Cheese Sauce: Goat 0.55 lb (250 g); Whole milk to taste; Fine salt to taste; White pepper to taste - to grind fresh

Preparation

How to prepare Broccoli Flans with Goat Cheese Sauce

To prepare the broccoli flans, start by cleaning the broccoli: separate the florets from the stalks 1, wash them, and set aside. Peel the stalks and cut them into pieces. Boil the broccoli in plenty of boiling water 2, then drain the vegetables and let them sit in a colander so that all excess water disappears 3.

Pass the broccoli through a food mill 4 (except for a few florets to set aside for garnish) and collect the puree in a bowl. Meanwhile, prepare the bechamel by melting the butter in a saucepan, adding the flour, and letting it brown over moderate heat for a few moments; at this point, add the milk and stir over low heat until the sauce thickens, then add salt and grated nutmeg 5, and turn off the heat.
Add the bechamel to the broccoli puree 6

the grated cheese 7 and the two egg yolks 8 (set aside the egg whites); mix the ingredients, then adjust for salt and pepper. Beat the egg whites until stiff peaks form and gently fold them into the broccoli mixture with a rubber spatula 9, being careful not to deflate the preparation.

Butter the molds and fill them with the obtained mixture; place a pan that can hold the molds on the stove and fill it with water up to one-third of its height: when the water boils, turn off the heat, immerse the molds in the bain-marie 10, and bake in a preheated oven at 356°F for about 40 minutes. Ten minutes before the end of cooking, prepare the goat cheese sauce: put the cheese in pieces in a saucepan over very low heat and add a little milk 11, just enough to dissolve the goat cheese and form a more or less dense cream, depending on taste. Salt, add freshly ground white pepper 12, and stir until you get a smooth cream without lumps.
Remove the molds from the oven and, using tongs or potholders, immerse them in a cold water bath for a few seconds to cool them quickly. Turn the molds over onto serving plates to extract the small flans.
Sprinkle the broccoli flans with the goat cheese sauce and garnish the plates with the reserved boiled florets. Serve immediately.

Tip

Leftover broccoli flans will be delicious even the next day! Store them in the refrigerator in the molds covered with aluminum foil; when ready to use, unmold them and heat them in the microwave, then serve them accompanied by the cheese sauce.

Instead of preparing many small molds, you can opt for a single large mold, varying the cooking time based on the chosen mold.

Instead of goat cheese, you can opt for another cheese of your liking, such as taleggio, gorgonzola, etc.

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