Name: Zucchini Custard (Flan de Courgettes)
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 to 8 servings as a starter or 4 as a light main course
Cuisine: French
Ingredients: Salt and black pepper to taste; 2 to 3 pounds zucchini, thinly sliced; 5 eggs; 1 tablespoon plus 1 teaspoon minced garlic; ¼ cup heavy cream or milk; 4 medium tomatoes, preferably very ripe, cored and roughly chopped; ¼ cup chopped fresh basil leaves; 1 tablespoon sugar; ½ cup extra virgin olive oil

Preparation info

Makes
6 to 8
servings as a starter

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

The slices of this Provençal custard are gorgeous, a yellow-and-green mosaic enhanced by the tomato coulis (a fancy word for “sauce”). Best warm or at room temperature, but not as good if it sees the inside of a refrigerator, so serve—as an appetizer or a main course for a light meal—within three or four hours. With thanks to Marie Martin.