Poids plume – Flan de chou fleur gourmand au gorgonzola et thym


I don’t know what is going on with me lately, I just want to eat flan, sweet, savory anything that looks like a flan or tastes like a flan…and I am not even pregnant. I think it has to do with its consistency…anyway my life functions with waves as well as are my culinary tendencies. Flans don’t necessarily have to be sweet, they can be made with so many vegetables, such as asparagus, carrots, broccoli, leeks, etc… you just need the egg/milk and/or cream mixture. You could also substitute cream with silken tofu blended into a creamy texture.

For those who do not want to use cream, you can find a substitute cream made out of soy, it’s called Mimicreme, and is available now in California at the Rainbow. I was waiting for it to arrive in california, and here it is, la voilà qui est arrivée! In France we have many types of non dairy creams that are delicious, without the weird soy unpleasant taste at all, and  the texture is as smooth as dairy cream.

These flans are a wonderful way to eat vegetables and for those who are just beginning to add more veggies into their diet and who don’t know how to prepare them. 

Cauliflower has very little calories and is rich in fibers, magnesium, calcium and potassium. It’s one of the “kings” among light vegetables, so I would not worry about eating too much cauliflower. Vive le chou fleur!!

Ingredients for 4 

  • 1 cauliflower
  • 3 eggs
  • 1/4 cup milk
  • 1/8 cup cream 
  • 2 tbs gorgonzola
  • 1 tsp thyme
  • salt and pepper


Steam the cauliflower cut in florets. You can also cut it in small pieces and boil it in water for about 20 minutes, or until cooked. Drain and mash with a potato masher.

In a mixing bowl, mix eggs, milk, cream, thyme, salt and pepper. When everything is well mixed, add crumbled gorgonzola.

Butter individual flan or souffle cups, and pour evenly the mixture.

Cook in a pre-heated oven for about 30 minutes or until flan is cooked. You can use a knife to slide in the flan and if it comes out dry, that means the flan is cooked. Sprinkle with fresh thyme.

You can serve flan in their individual molds or unmold them in a dish. You can serve this with a salad or as a side dish with some white broiled fish.