Recipe: Little Emmental Flan

1- Preheat the oven to 160°C (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…