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Flan aux Cèpes (Languedoc Sun N°17) |
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Recipe kindly offered by Joan Abrahamsson from Fleurs d’Olargues Restaurant and Chambres d’Hôtes Tel. 04 67 97 27 04 www.fleurs-de-olargues.com INGREDIENTS 50 grams sliced cèpes 1 soup spoon virgin olive oil ½ garlic clove, chopped ½ sprig parsley, chopped 2 eggs 50 ml single cream 50 ml milk Salt and freshly ground pepper
PREPARATION Fry the cèpes in the olive oil. Add chopped garlic and parsley and allow to cool a little. Beat together the eggs, cream, milk, salt and pepper. Stir in the cèpes mixture. Lightly butter 4 ramekin dishes and divide the mixture between the four dishes. Bake in the oven in a bain-marie at 140ºC for 20 minutes or until firm. Serve with your favourite meat or with a salad.
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