Roasted Red Pepper and Basil Cream Savory Flan


Roated red pepper flan recipe


We’re super excited to be doing a guest post for “Kosher on a budget“, an amazing blog and great resource for all things kosher. 
Next week, we celebrate yet another Jewish Holiday, Shavuot. For those of you who are not familiar with it, it is our tradition during this Holiday to eat a festive meal consisting of dairy products. Not too bad, uh?

Anyone who knows us, knows that we absolutely love cheese.  There is something very comforting about it. As far as we’re concerned, there’s nothing better than a plain piece of crunchy bread with a good piece of sharp cheese, some fresh tomato slices and a drizzle of good extra virgin olive oil.  

And with Shavuot right around the corner, we have already been thinking about all the great cheese creations that we will be serving for dinner…

Every year our kids request Safta’s (our grandmother) cheese borekas, home made, buttery dough filled with cheese and egg. They are so amazingly delicious, we can never make enough of them!  Since they will probably won’t make the dinner table, we decided to come up with another appetizer. Something light and creamy, that would pair well with a fresh salad…. Like this roasted pepper and basil cream flan.  It’s light, it’s airy, it’s creamy and looks decadent and elegant, almost as if it was created at a fancy restaurant… 

And the best part is, it can be made 1 -2 days ahead of time and served cold or warm. If you’ve never had a savory flan, go ahead, give it a try! You won’t be disappointed 😉

Click here to check out the recipe!



Roasted red pepper and flan recipe







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