Red Pepper and Potato Flans

Red Pepper and Potato Flans
  • 6 servings
  • 0:25 Preparation
  • 1:10 Cooking
  • 7:35 Total Time


Add all
  • 2

    medium potatoes, peeled

  • 1/2 cup
    (125 mL)

    2% milk

  • 4


  • salt and white pepper to taste

  • 0.500

    red or green pepper, finely diced

  • 5 tsp.
    (25 mL)

    chopped fresh coriander

  • 1

    red pepper, cut up

  • Sufficient quantity, chicken broth or water


Boil potatoes in a pot of salted water.

Drain and reserve cooking water.

Preheat oven to 400°F (205°C).

Mash potatoes with a potato masher or ricer. Stir milk into potatoes, adding cooking water as needed to make 2 cups (500 mL).

Beat eggs and stir into potatoes.

Season potatoes. Stir in diced red pepper and chopped coriander.

Spoon mixture into 1/2-cup (125-mL) ramekins.

Bake in a water bath that reaches halfway up the sides of the ramekins for 40 minutes or until flans rise slightly in the. Remove ramekins from water bath.

Put cut up pepper in a small pan, add chicken broth or water to cover, and cook until soft. Reserve cooking water.

Purée cooked pepper in the food processor, adding cooking water as needed until coulis is smooth but not runny.

Adjust seasoning and strain through a sieve to remove skin.

For a cold first course, refrigerate flans and red pepper coulis for 6 hours.

For a hot first course, turn out flans and reheat them in the microwave; coulis must also be hot.


Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007