Arugula and crispy kale flan


For the herbal powder

  • 1/2 bunch of flat-leaf parsley
  • 1/2 bunch of chervil

For the crispy kale

  • 6 sprigs of kale
  • 3 tablespoon(s) of olive oil
  • flower of salt

For the flan

  • 50 cl of whole milk
  • 200 g of arugula
  • 100 g of flat-leaf parsley
  • 12 egg yolks
  • 10 cl of liquid cream
  • nutmeg

  • butter

For the black garlic broth

  • 150 g of black bread
  • 100g sunflower seeds
  • 5 onions
  • 300 g shiitake mushrooms
  • 30g butter
  • 8 cl of white wine
  • 1 leek
  • 1/2 bunch of thyme
  • 2 bay leaves
  • 2 tablespoon(s) black garlic or black garlic paste


  1. Prepare the herb powder: dry the parsley and chervil leaves in the oven at 60°/th. 2 for a few hours and mix.

  2. For the kale: remove the ribs from the kale branches and collect the leaves. Tear them by hand, mix them with the olive oil and fleur de sel to coat them well. Bake on a baking tray at 180°/th. 6 and mix often until the leaves become crispy.

  3. Prepare the flan: preheat the oven to 150°/th. 5. Mix the milk with the arugula and parsley. Whisk the egg yolks, pour them into the green milk. Add the cream, season with salt and nutmeg. Pour the mixture into four buttered molds. Cook in a bain-marie and place in the oven for 10 minutes; the time may vary depending on the size of the molds.

  4. For the black garlic broth: preheat the oven to 180°/th. 6. Roast the chopped bread, sunflower seeds, peeled and chopped onions and shiitake in the oven until the ingredients are brown. In a saucepan, brown them in butter, then deglaze with white wine. Moisten with water, add the greens of the leek, washed and cut into sections, the thyme and the bay leaf. Cook for 2 hours over low heat. Filter and reduce until you obtain a sufficiently concentrated taste. Then add the black garlic and mix, seasoning only at the end.

  5. Turn the flans onto each plate. Sprinkle with crispy kale, herb powder and a few parsley and chervil leaves. Pour in a little broth and serve immediately.

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