Sun-dried tomato flans with arugula salad

Indulge in the flavorful blend of sun-dried tomatoes with fresh arugula in this exquisite flan salad. Perfect for a gourmet culinary experience.

Ingredients:

• 1 cup heavy cream
• 1/4 cup sun-dried tomato paste (one 3-ounce tube)
• Salt and freshly ground white pepper
• 2 large eggs
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 4 loosely packed cups baby arugula (110g)
• 1/2 cup pitted kalamata olives, halved
• 1/4 cup marcona almonds

Instructions:

1. Preheat the oven to 325°. Grease four 3-ounce ramekins with butter. Heat the cream and sun-dried tomato paste in a small saucepan until it starts to simmer. Add salt and white pepper for seasoning. Beat the eggs and egg yolk in a medium bowl. Slowly mix in the hot cream mixture.
2. Filter the custard through a fine mesh sieve and transfer it into the greased ramekins. Place the ramekins in a small baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake on the center oven rack for 30 minutes until the flans are firm. Take out the ramekins from the water bath and let them cool slightly.
3. Mix lemon juice and olive oil in a medium bowl. Combine arugula, olives, and almonds, then season with salt and white pepper. Toss the salad gently.
4. Loosen the edges of each flan with a small knife. Cover each flan with a small plate and carefully flip it over using oven mitts. Tap the ramekins lightly to release the flans. Arrange the salad next to the flans and serve immediately.

Summary:

• Calories: 1901 kcal
• Fat: 169 g
• Protein: 45 g
• Carbs: 73 g
• Potassium: 4002 mg
• Magnesium: 348 mg