I made the Blue Cheese Flan (page 42) at the weekend, and it was very good -- although I think the result was a bit heavier than it should have been, possibly because my whisked egg whites separated in the fridge. My husband said he would like to have it again sometime, and I think it could easily be modified to incorporate other sorts of cheese or other ingredients. They came out almost like a very light dumpling, rather than the soufflé-like outcome that I had hoped for from reading the method, but they were mild-tasting and pleasant.
I'm not happy with the egg-white beating instructions, or maybe I'm just not happy with what the Thermomix does to my egg whites, since they separate into a light foam and a watery puddle if you set them aside for a few minutes. But I have since read some recommendations to apply heat while whisking egg whites, and I will try that next time.
I'm also not convinced by the sauce-making instructions in the recipe, and would prefer to make my sauce base at speed 4 so that it doesn't stick around the central spindle. After following the recipe instructions, I had to scrape everything about a bit and blitz it on a higher speed to get rid of the blob.
But steaming a soufflé mix is an interesting technique, and I will definitely make this recipe again (with those two technical modifications). I would suggest that a light cream sauce would go well with it, unless the texture changes radically after making the modifications above. Although the recipe is presented in the book as a first course, serving four, I served two of the flans per person as a main course, alongside a dressed green salad, which worked well.
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