Broccoli Flans

Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

You can serve these warm broccoli flans with a homemade tomato sauce or an anchovy and garlic sauce; or simply slice cooked baby beets, put them on the plate around each flan, and then add lemon juice, freshly ground black pepper and extra-virgin olive oil.


  • 400 g (14 oz) broccoli stalks
  • few stalks of flat-leaf parsley


Chop the stalks into 4 or 5 pieces, and separate the florets. Drop them in a saucepan of boiling water with the parsley, keeping back a few leaves for garnish, if you wish.

When the stalks are just cooked, drain, and rub the broccoli through a sieve. Add seasoning, and stir in the eggs and cream, making sure all is thoroughly mixed.

Spoon into lightly oiled moulds, darioles, ram