### TranslatedIngredients: 1 tablespoon Extra Virgin Olive Oil,2 cloves Garlic - finely choped,100 grams Button mushrooms - quartered,1/4 cup Green peas (Matar) - steamed,1/4 cup Carrots (Gajjar) - finely chopped,1/4 cup Sweet corn - steamed,1 teaspoon Black pepper powder,1/2 teaspoon Paprika powder,1/8 teaspoon Nutmeg,1/2 cup Vegetable stock,1/2 cup Heavy whipping cream,1 tablespoon Butter,2 tablespoons Parmesan cheese,3 Egg yolks,1 Parsley leaves,Handful Walnuts - toasted,Salt and Pepper - as needed ### PrepTimeInMins: 15 ### CookTimeInMins: 60 ### TotalTimeInMins: 75 ### Servings: 6 ### Cuisine: Italian Recipes ### Course: Dinner ### Diet: Eggetarian ### TranslatedInstructions: To begin making Roasted Vegetable Flan Recipe, in a sauté pan heat olive oil add the garlic, carrots, green peas, corn kernels, mushrooms and cook until vegetables are soft and water is evaporated.Once the vegetables are well roasted, stir in the black pepper and paprika, turn off the heat and keep it aside to cool for a bit.The next step is to make the herbed sauce for the flan.Into the blender, add the cooled roasted vegetables, the broth, butter, cream, egg yolks, salt and pepper. Blend until smooth. once done, stir in the chopped walnuts or pecans.Preheat oven to 180 C. Place water into ovens roasting dish and allow it to get warmed up while the oven is preheating. Flans are cooked in a heated water bath so it remains moist. Butter a baking dish well and pour the pureed flan mixture into the dish.  Bake for about 45 minutes to an hour until the roasted vegetable flan is set and a wooden skewer inserted in center comes out clean. Once baked, remove from the oven.Serve the Roasted Vegetable Flan for a weeknight dinner or a party along with Fresh & Juicy Chickpea Salad with Fruits & Vegetables and Garlic Bread with Herb Butter.
