4 Servings

9 oz. (250 g) broccoli, or about 1 1/2 cups florets
2/3 cup (150 ml) cream
1 oz. (25 g) grated Parmigiano-Reggiano cheese, or about 1/4 cup
3 large eggs
2 tsp. (10 g) unsalted butter
salt and pepper
For the sauce
2 salted anchovies
2 tbsp. (30 ml) extra-virgin olive oil

Heat the oven to 300°F (150°C). Boil a medium pot of salted water. Add the broccoli
and cook until the stems are tender when pierced with a fork. Plunge in ice
water, then drain.
Put the broccoli in a blender. Add the cream, Parmigiano-Reggiano cheese, and
eggs. Blend until smooth. Season with salt and pepper.
Butter individual ramekins or timbale molds and fill with the broccoli mixture. Put
the ramekins in a hot water bath (a bain-marie or a roasting pan filled with hot
water halfway up the sides of the ramekins) and bake for about 40 minutes.
Meanwhile, prepare the anchovy sauce. Rinse the anchovies, fillet them if necessary,
put them in the blender with the oil and blend until smooth.
When the flans are cooked, remove them from the water bath and let them cool
slightly. Invert the flans onto individual serving plates and garnish with the
anchovy sauce.


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