Lemon and thyme flans with olive oil and almond brittle

Lemon and thyme flans with olive oil and almond brittle

Total: 4 hr | Active: 30 min.
vegetarian, gluten-free
Nutritional value / person: 494 kcal
, Fat: 38 g
, Carbohydrate: 31 g
, Protein: 7 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 dl full cream
1 organic lemon, grated zest and 2 tbsp of juice
2 tbsp Fine Food Miel de Fleur d'Oranger
2 fresh eggs
60 g sugar

Almond brittle

30 g shelled almonds, finely chopped
2 tsp icing sugar
1 tsp lemon juice
1 tsp thyme leaf

To serve

2 tbsp Fine Food Olio oliva extra vergine
a little thyme leaf
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How it's done

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Bring the cream, lemon juice and honey to the boil in a pan. Using the whisk on a mixer, beat the eggs, sugar and lemon zest for approx. 2 mins. until light and fluffy. Slowly pour in the cream through a sieve while whisking, pour carefully into the ramekins. Place the ramekins on a cloth in a larger ovenproof dish, cover with foil. Pour enough boiling water into the larger dish to come two-thirds of the way up the side of the ramekins.

To cook in the oven

Approx. 30 mins. in the lower half of an oven preheated to 170°C. Remove the dish, leave the flans to cool, cover and chill for at least 3 hrs.

Almond brittle

Toast the almonds in a pan over a medium heat. Add the icing sugar and lemon juice, mix until the icing sugar has dissolved and the lemon juice has evaporated, leave to cool. Mix the thyme leaves with the almonds.

To serve

Drizzle the oil over the flans, scatter the almond brittle and thyme on top.

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