Summary

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

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Instructions

1. Bring the herbs to the boil with cream, milk and a pinch of salt. Simmer uncovered for 30 minutes.
2. 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.
3. Grease 6 refractory molds. Pull the cream off the plate, stir in the egg yolks.
4. 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.
5. Fry the mushrooms in 20 g butter for approx. 5 minutes. Season, sprinkle with parsley. Serve with the flans.