Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Flans
Cook in a bain-marie
Utensils
2 ovenproof ramekins, approx. 200 ml each
How it's done
Flans
Pour the cream into a small pan, bring to the boil. Reduce the heat, add the raclette cheese, bring to just below the boil again, stirring until the cheese has melted. Allow the mixture to cool slightly. Beat the eggs in a bowl, stir in the cheese mixture, season, transfer to the prepared ramekins, cover each one with foil. Place the ramekins on a cloth in an ovenproof dish. Pour enough boiling water into the dish to come two-thirds of the way up the side of the ramekins.
Cook in a bain-marie
Approx. 50 mins. in the centre of an oven preheated to 170 °C. Remove, allow to cool slightly. Remove the foil, sprinkle with a little pepper, serve.
| Serve with: | Leaf salad |
|---|
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