- 1 Tbsp Basting Oil
- 1 pkg (12 oz) Italian Classics Halves & Quarters Artichoke Hearts, thawed
- 1 cup Seasoned Croutons divided
- 2 cups Heavy Cream
- 5 Large Eggs
- 1 tsp Sea Salt
- black pepper to taste
- 2 tsp chopped Italian parsley
Adapted from wegmans.com
You'll Need:Braising pan, 8 (3 1/2-inches each) ramekins, nonstick cooking spray, rimmed baking sheet
Preheat oven to 350 degrees.
1.Add basting oil and artichokes to pan on HIGH. Cook, stirring, 3-5 min, until artichokes are lightly browned.
2.Spray ramekins with cooking spray. Spoon artichokes into bottoms of ramekins, portioning evenly. Top each with 12 croutons.
3.Make custard: Whisk together heavy cream and eggs in a separate bowl. Season with sea salt and pepper. Stir in parsley. Top ramekin mixtures evenly with custard. Transfer ramekins to baking sheet.
4.Bake 35 min, until knife inserted 1-inch from edge comes out clean and tops are lightly browned and custard is set. Serve in ramekins or cool about 10 min to unmold. To serve unmolded, run knife around inside edges of ramekin. Cover ramekin top with small plate; invert. Invert again onto serving plate.
Flans can be made a day ahead and refrigerated. Reheat in 350 degree oven for about 25 min.
Nutrition Info: Each serving (1 Flan) contains 300 calories, 8 g carbohydrate, (3 g fiber), 5 g protein, 24 g fat, (15 g saturated fat), 195 mg cholesterol, and 420 mg sodium.