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)
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.
Yields
1 servings