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Betty Bossi Koch-Center
4 ramekins, each approx. 150 ml, greased.
How it's done
Bring the stock to the boil in a pan, add the vegetables, reduce the heat, cover and simmer for approx. 3 mins., transfer to a bowl along with the liquid, leave to cool. Combine the cream, eggs and parsley, season, pour over the vegetables. Divide the mixture between the prepared ramekins, cover them individually with foil.
Place the ramekins on a cloth in an ovenproof dish. Fill the dish two-thirds full with water, place the dish on a tray. Cook the flans for approx. 40 mins. in the lower half of an oven preheated to 170°C. The mixture should be ever so slightly soft to the touch. Remove the tray from the oven, remove the ramekins from the water, leave to stand for approx. 5 mins. Remove the foil, allow to cool slightly.
Whisk together the single cream and herbs, season.
Using the tip of a knife, carefully separate the flan from the edge of the ramekins and tip out onto plates. Serve with the sauce.
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