Recipe: Little Emmental Flan

Name: Little Emmental Flan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1/2 litre (2.1 qt) of milk; 80 gr (2.8 oz) grated Emmental; 4 eggs; salt, pepper and a pinch of nutmeg; 30 cl (1.25 cups) of slightly spicy tomato sauce; radish greens from a bunch of fresh radishes + a few flat parsley leaves, a few herbs; a little chopped shallot; sherry vinegar; olive oil, salt and pepper

By chef patrick Asfaux 5/5 (5 reviews) · 🍳 4 made it

Prep 10 min

Cook 30 min

Total 40 min

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1/2 litre (2.1 qt) of milk
80 gr (2.8 oz) grated Emmental
4 eggs
salt, pepper and a pinch of nutmeg
30 cl (1.25 cups) of slightly spicy tomato sauce
radish greens from a bunch of fresh radishes + a few flat parsley leaves, a few herbs
a little chopped shallot
sherry vinegar
olive oil, salt and pepper

Step-by-step directions

1 Preheat the oven to 160°C (320°F) (gas mark 5).

2 Bring the milk to a boil.

3 Then in the blender pour the eggs, a little nutmeg, salt (not too much), pepper and the Emmental. Blend for 15 seconds, then gradually add the boiling milk and strain through a fine sieve (cheesecloth).

4 Transfer into 6 crème renversée moulds or into pretty large cups then place in a baking dish in a water bath and cook for 30 minutes.

5 Presentation:
On a long large plate, place the little mould on one side, the herb and greens salad in the centre, a small jug of spicy tomato sauce, on the other side, you can add a small piece of toasted bread cut like soldiers.
These little Emmental flans make for a good and light dinner and for practicality, the little flans can be cooked in advance and heated for 20 seconds in the microwave when it's time to serve.
And above all, do not reveal what the salad contains until your guests have tasted it…