Recipe: Small Reblochon Flans

1 Grill the peppers in the oven, then place them in a plastic bag and let cool. The peppers will peel very easily.

2 Open the peppers, remove the seeds and white parts. Cut into dice.

3 Peel and remove the seeds from the tomatoes and cut into dice. Peel and chop the garlic clove with the germ removed.

4 Sauté in a pan with olive oil the diced peppers and tomato, with the chopped garlic and aromatics.

5 Let simmer over low heat for 10 to 15 min and let cool.

6 Distribute the preparation into ice cube trays and freeze overnight.

7 Remove the rind from the reblochon and melt it with the cream.

8 Let cool then add the eggs and cornstarch. Mix well. Salt and pepper.

9 Butter 4 ramekins and distribute the flan batter.

10 Bake at 180°C (gas mark 6) for 10 min.

11 Place 1 vegetable ice cube in each ramekin, pushing it in a little.

12 Bake again for 20 min.

13 Let rest 2 or 3 min before serving.