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Fiddlehead Flans
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Preparation Time:
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30 minutes
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Cooking:
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20 + 10 minutes
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Serves:
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4
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Ingredients
2 tbsp (30 ml) Sealtest butter
3/4 lb (375 g) fiddleheads, cleaned well
2 eggs
1 egg yolk
1.25 cups (310 ml) Sealtest or Ultra’cream 35% Whipping
Cream
1 pinch ground nutmeg
to taste; salt and fresh ground pepper
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Preparation
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1.
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Preheat oven to 180°C (375°F).
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2.
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Butter 4 large ramekins and place in an ovenproof dish.
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3.
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In a frying pan, melt butter, add fiddleheads (saving 4 to 8), cover and cook 5 minutes, stirring occasionally.
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4.
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In food processor, purée fiddleheads.
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5.
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Add eggs and yolk, cream and nutmeg; salt and pepper, and stir well. |
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6.
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Pour into ramekins, half fill dish with boiling water and cover with waxed paper. Bake for 20 minutes. |
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7.
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Unmould flans, place on plates in a pool of tomato compote and garnish with remaining fiddleheads. |
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8.
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Serve hot with tomato compote, beurre blanc sauce and a coulis of red sweet pepper.
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