Green Flan

Boil the spinach in a little water until tender, then drain and squeeze thoroughly to remove excess moisture. Pass through a sieve until you obtain a fine, smooth puree, free of visible strings. Set aside the pulp to add to the béchamel sauce.

Melt the butter in a shallow pan over medium heat until it starts to sizzle, without letting it darken. Add the flour and mix it in, stirring constantly, until you get a mixture Smooth and uniform. The roux should remain light, without lumps or the smell of raw flour.

Pour the milk into a separate saucepan, season with nutmeg, and heat without bringing it to a vigorous boil. When it's very hot and begins to release a spicy aroma, it's ready to be added to the roux without interrupting the process.

Gradually add the hot milk to the roux, stirring constantly to avoid lumps. Cook until the sauce is smooth and creamy, but not too thick: it should coat the spoon and maintain a soft consistency. Then add the spinach puree and mix until the green color is evenly distributed.

Let the spinach béchamel cool without covering it in contact, so that it does not form a plastic wrap superficial. When the mixture If it is cold or slightly warm, add the egg yolks one at a time, mixing after each addition. Finally, season with salt and pepper, checking that the mixture is smooth and well flavored.

Butter and flour a ring mold, spreading the coating over the bottom and sides. Lightly tap off any excess flour. This preparation makes it easier to remove the flan after baking and should leave a uniformly coated interior, without any buildup.

Mount the egg whites to stiff peaks until you get a white, stable mass that holds its shape. Add them to the mixture of spinach in several batches, gently mixing from bottom to top with a spatula. Proceed without working vigorously, to preserve the incorporated air.

Pour the mixture in the ring mold, filling it only up to three-quarters of its capacity. Level the surface without compressing the mixture and make sure there are no bubbles or visible gaps along the edges. The free space will allow the flan to expand during cooking.

Insert the mold into a baking pan Larger pan and pour in enough water to create a stable bain-marie. Bake at 180°C (356°F) for at least 40 minutes. The flan is ready when the surface appears firm and the center doesn't wobble excessively; however, check the cooking process based on your oven's response to avoid it settling.