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.