Delicate cauliflower flans crowned with shrimp and served with a velvety mushroom cream sauce — an elegant French-inspired starter that’s both light and indulgent. These savory mini flans make a sophisticated appetizer or light main course, offering refined flavors in a charming presentation.
Why You’ll Love This Recipe
This recipe combines the creamy texture of cauliflower with the richness of Gruyère and a touch of seafood elegance from shrimp. The mushroom cream sauce adds depth and umami, turning a simple flan into a gourmet dish. Ideal for entertaining or an upscale home dinner, these flans are as pleasing to the eye as they are to the palate. They are also naturally gluten-free and customizable to suit various dietary preferences.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 small head of cauliflower, cut into florets
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère or Emmental cheese
- Salt and white pepper to taste
- 8 small cooked shrimp (peeled and deveined)
For the Mushroom Cream Sauce:
- 1 tablespoon butter
- 1/2 cup finely chopped mushrooms
- 1/2 shallot, minced
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
- Salt and pepper to taste
Directions
- Preheat the oven to 350°F (175°C). Steam the cauliflower florets until tender, about 10 minutes.
- In a blender or food processor, combine the steamed cauliflower, eggs, cream, grated cheese, salt, and white pepper. Blend until smooth.
- Lightly grease a muffin tin or silicone molds and divide the cauliflower mixture evenly among them.
- Press one shrimp into the top of each portion.
- Bake for 20–25 minutes or until golden and set. Let them cool slightly before carefully unmolding.
- While the flans bake, prepare the sauce. In a saucepan, melt the butter over medium heat. Add the shallot and mushrooms and sauté until tender, about 5 minutes.
- Stir in the cream and Dijon mustard. Simmer for 5–6 minutes, or until the sauce has thickened. Season with salt, pepper, and chopped parsley.
- To serve, spoon the mushroom cream sauce onto plates and place the warm flans on top.
Servings and timing
Servings: 4 (2 flans per person)
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Variations
- Cheese swap: Substitute Gruyère with Parmesan or Comté for a different flavor profile.
- Vegetarian version: Omit the shrimp and add a roasted mushroom slice or sun-dried tomato on top.
- Herb twist: Add fresh thyme or chives into the flan mixture for extra aroma.
- Seafood mix: Use a mix of small scallops and shrimp for a more luxurious touch.
- Low-fat option: Replace heavy cream with a lighter cream alternative or Greek yogurt (for the flan, not the sauce).
Storage/Reheating
Store leftover flans in an airtight container in the refrigerator for up to 3 days. The mushroom cream sauce can also be refrigerated separately. To reheat, place the flans in a 300°F (150°C) oven for 10–12 minutes or microwave on low power until warmed through. Reheat the sauce gently in a saucepan over low heat, adding a splash of cream if needed to restore its consistency.
FAQs
Can I make these flans ahead of time?
Yes, you can prepare the flans a day in advance and reheat them before serving. The sauce can also be made ahead and warmed gently.
Can I use frozen cauliflower?
Yes, frozen cauliflower florets work well. Just steam them thoroughly and drain any excess water before blending.
What type of mushrooms are best for the sauce?
Button mushrooms, cremini, or even wild mushrooms like chanterelles or porcini add excellent flavor.
Can I freeze the flans?
Yes, freeze the baked and cooled flans in an airtight container for up to 2 months. Thaw and reheat in the oven.
How do I prevent the flans from sticking to the molds?
Use silicone molds or thoroughly grease metal tins and dust them with a little flour or fine breadcrumbs.
Can I omit the cheese for a dairy-free version?
You can omit the cheese and use a dairy-free cream substitute, though the flavor and texture will be slightly different.
Are these suitable for a low-carb diet?
Yes, they are relatively low in carbs and high in protein and fat, making them suitable for low-carb or keto diets.
How can I make these spicier?
Add a pinch of cayenne pepper or a dash of hot sauce to the cauliflower mixture for a mild kick.
What can I serve with these flans?
They pair beautifully with a crisp green salad, crusty bread, or a glass of dry white wine.
Can I serve the mushroom sauce on the side?
Yes, the sauce can be served under, over, or beside the flans according to your presentation preference.
Conclusion
Petit flans de chou-fleur aux crevettes et sauce crème aux champignons are a refined yet approachable dish, perfect for impressing guests or enjoying a quiet gourmet moment at home. Light, flavorful, and visually striking, these flans are a testament to how simple ingredients can transform into something extraordinary when treated with care.
Print
Petit Flans de Chou-Fleur aux Crevettes et Sauce Crème aux Champignons
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings (2 flans per person) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French
Description
Delicate cauliflower flans crowned with shrimp and served with a velvety mushroom cream sauce — an elegant French-inspired starter that’s both light and indulgent.
Ingredients
- 1 small head of cauliflower, cut into florets
- 2 eggs
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère or Emmental cheese
- Salt and white pepper to taste
- 8 small cooked shrimp (peeled and deveined)
- 1 tablespoon butter
- 1/2 cup finely chopped mushrooms
- 1/2 shallot, minced
- 1/2 cup heavy cream (for sauce)
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped parsley
- Salt and pepper to taste (for sauce)
Instructions
- Preheat oven to 350°F (175°C). Steam cauliflower florets until tender, about 10 minutes.
- Blend cauliflower with eggs, cream, grated cheese, salt, and white pepper until smooth.
- Lightly grease a muffin tin or silicone molds and divide the mixture evenly. Press a shrimp into the top of each.
- Bake for 20–25 minutes or until golden and set. Let cool slightly before unmolding.
- Meanwhile, make the sauce: Melt butter in a saucepan, add shallots and mushrooms, and sauté until tender.
- Stir in cream and mustard, then simmer for 5–6 minutes until thickened.
- Season with salt, pepper, and parsley.
- Spoon sauce onto plates and place the flans over top. Serve warm.
Notes
- You can substitute frozen cauliflower, thawed and well-drained, for fresh.
- Silicone molds make unmolding the flans much easier.
- The dish can be made ahead and reheated gently in the oven.
Nutrition
- Serving Size: 2 flans with sauce
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 110mg
Your email address will not be published. Required fields are marked *