| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New, Essa’s tast | 1 | servings | |
INGREDIENTS
| 900 | g | Small; (pink skinned) |
| ; shallots – peeled | ||
| ; and left whole | ||
| ; (2lb) | ||
| 2 | Fresh bay leaves | |
| 15 | g | Unsalted butter; (1/2oz) |
| 2 | Eggs | |
| 290 | ml | Double cream; (1/2 pint) |
| Nutmeg | ||
| Freshly ground salt and black pepper | ||
| 15 | g | Grated parmesan; (1/2oz) |
INSTRUCTIONS
Line a tart tin with rich shortcrust pastry and bake blind. Heat butter in a pan and add the peeled shallots, turning them in the butter to coat. Season. Pour in enough boiling water to come 1/2 way up the shallots and add the bay leaf. Simmer for 2 or 3 minutes to soften them. Drain well. Beat together the cream, eggs, some freshly grated nutmeg and seasoning. Put the flan tin on a baking tray. Put the shallots in the baked pastry case in an even layer and pour over the egg mixture. Top with a very light sprinkling of parmesan. Bake in the moderate over for about 40 minutes until the filling is set and golden brown. Serve with a tossed green salad. Converted by MC_Buster. Per serving: 239 Calories (kcal); 21g Total Fat; (79% calories from fat); 11g Protein; 1g Carbohydrate; 407mg Cholesterol; 113mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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