| 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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