Springtime Savory Crab and Ramp Flan

Submitted by John on Sun, 06/02/2013 - 15:11
Springtime Savory FlanThis delicious springtime brunch dish features two seasonal stars: Ramps and Fiddleheads, along with crabmeat and chanterelles for a delicate and flavorful feast. 
12 Servings
Preparation time
1 hour, 30 minutes
  1. Clean and trim the ramps. Slice the white and pink parts of the bases very thinly.
  2. Break up the dried chanterelles and then soak them in boiling water for at least 15 minutes.
  3. Steam the fiddleheads for just a few minutes, and then steam the ramp greens for a minute. Plunge both in cold water as soon as they are done.  
  4. Preheat oven to 350. Butter an 8-inch cake pan and line the bottom with parchment paper (you can buy it pre-cut at cake-decorating supply shops).  
  5. Mix the eggs and add the cream. 
  6. Sautee the sliced ramps until tender, about 5 minutes. Add to the egg mixture.
  7. Drain the chanterelles and add them to the egg mixture. Stir in the crabmeat until everything is blended.
  8. Line the sides of the cake pan with the steamed fiddleheads. You can put the rest in the bottom of the pan (to become a decorative top) or save them to use as a garnish.
  9. Gently fill the pan. Set it in a larger pan of hot water and bake until set, about an hour. It is finished then a knife-blade comes out clean.
  10. Very gently slide a knife around the edge to loosen the flan. Remember the fiddleheads are in there!  
  11. Invert a serving plate over the cake pan and turn the flan out onto the serving plate.
  12. Garnish with blanched ramps greens and remaining fiddlehead and serve warm or at room temperature.  

the flan served from its baking panThis could also be prepared in a crust as a quiche, or prepared and served from the pan that it is baked in.