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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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The recipe for this rich creamy flan comes from Alsace (hence the name. ) in France. it can be served hot or cold with a green salad for a main course, or serve cut into small wedge for a first course. Preparation time does not include time for making the pastry. Ingredients:
6 ounces shortcrust pastry (i.e. made with 6 oz plain flour) |
1 lb onion, thinly sliced |
2 ounces unsalted butter |
1 bay leaf |
2 large eggs |
grated nutmeg, to taste |
150 ml double cream (heavy) |
150 ml milk |
salt & freshly ground black pepper |
Directions:
1. Melt the butter in a large lidded frying pan, add the onions and bay leaf, season with salt and pepper; cover the onions closely with a piece of buttered greaseproof paper then put the lid on the frying pan; cook the onions over a low heat for about 30 minutes until they are soft and golden (shake the pan occasionally to make sure they don’t stick).
2. Roll the pastry to 1/4 inch thick on a lightly floured surface and use it to line an 8-9 inch diameter flan dish.
3. Beat the eggs lightly in a large bowl and season with salt, pepper and nutmeg; stir the cream and milk into the beaten egg mixture.
4. Drain the coked onions in a colander, remove the bay leaf and spread the onions over the pastry case; strain the egg mixture through a sieve over the onions.
5. Bake the flan in the centre of an oven pre-heated to 400ºF / 200ºC / gas mark 6 for 35 – 40 minutes: when cooked the pastry should be golden and the filling set; the filling will sink slightly as the flan cools.
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