Soufflé di Porri

Leek Flan with a Creamy Sweet Pepper Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

What Vittorina Seghesio calls a soufflé is really a pale green flan that never rises but remains soft and creamy like a custard. Serve this delicate dish with its wash of brilliant red pepper sauce for the centerpiece of a lunch or brunch. You can make the flan ahead and reheat it in a 200°F. oven for 20 minutes; warm the sauce separately. Depending on the season, you can also use 2½ cups of pureed celery, spinach, or asparagus to make the flan.