Recipe by Mrs B
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. This recipe is taken from my trusty Readers Digest "The Cookery Year" (from 1973 no less) and was originally posted for Zaar World Tour 2005. I'm dusting it off for 2006, and as Canadian cuisine has such a close relationship with French, I think this could also be posted for Canada too.
Top Review by ElishevaH
A guest with a grandmother in Strasbourg said that this was as good as hers! I used olive oil instead of butter, less cream than milk, and added a 2-3 tablkespoons grated mozzarella. I used frozen butter-based puff-pastry for my base, so this was super easy.
- 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 See How It's Made
- 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).
- Roll the pastry to ¼ inch thick on a lightly floured surface and use it to line an 8-9 inch diameter flan dish.
- 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.
- 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.
- 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.