Spiced Chicken Broth with Chive Flans
Spiced Chicken Broth with Chive Flans is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Bring all broth ingredients to a boil with 2 teaspoons salt in an 8-to 10-quarts heavy pot and skim foam.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring all broth ingredients to a boil with 2 teaspoons salt in an 8-to 10-quarts heavy pot and skim foam.
Gently simmer, uncovered, skimming occasionally, 4 hours.
Strain broth through a fine-mesh sieve lined with a damp paper towel into a large bowl, discarding solids.
Skim off and discard any fat.
Season with salt and pepper.
Preheat oven to 350°F with rack in middle.
Simmer chives and half-and-half in a small heavy saucepan 5 minutes, then let stand, covered, 15 minutes.
Whisk together egg and yolk, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a 2-cup measure, then whisk in chive mixture until blended.
Put mold on a rack in a roasting pan and put 1 teaspoon chive mixture in each cup (if using mini-muffin pans, fill only 16 cups; about 1 tablespoon per cup).
You will have mixture left over.
Bake in a water bath until flan is just set, 8 to 10 minutes (10 to 12 if using muffin pans).
Carefully remove mold from water bath.
Cool flans at room temperature, then chill until cold, at least 1 hour.
Run a thin knife around flans to loosen.
Invert mold onto a baking sheet and, pressing gently, pop out flans (or lift out of muffin pans with a small offset spatula).
Carefully transfer flans to 8 shallow bowls and ladle in hot broth.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.