Piedmontese Flan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 sprig rosemary
- 2 small bay leaves, fresh
- 2 sprigs parsley
- 2 stalks sage
- 500 ml cream
- 150 ml milk
- 1 small clove (s) garlic, chopped
- 1 small onion (s), chopped
- 40 g butter
- 1 pinch (s) nutmeg
- Salt and pepper, whiter
- 4 egg (s)
- 75 g parmesan cheese
- 400 g porcini mushrooms, fresh, cut into pieces
- 4 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Bring the herbs to the boil with cream, milk and a pinch of salt. Simmer uncovered for 30 minutes.
- Sauté the garlic and onion in 20 g butter. Add to the cream. Season with salt, pepper and nutmeg. Remove herbs. Preheat oven to 180 degrees. Separate eggs.
- Grease 6 refractory molds. Pull the cream off the plate, stir in the egg yolks.
- Beat egg whites until stiff. Mix the cheese and egg whites with the cream and pour into the molds. Pour hot water into a deep baking sheet, place molds in it. Let the flans set in the oven for approx. 30 minutes.
- Fry the mushrooms in 20 g butter for approx. 5 minutes. Season, sprinkle with parsley. Serve with the flans.
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