Lemon and thyme flans with olive oil and almond brittle
Ingredients
for 4 person
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 |
30 g | shelled almonds, finely chopped |
2 tsp | icing sugar |
1 tsp | lemon juice |
1 tsp | thyme leaf |
2 tbsp | Fine Food Olio oliva extra vergine |
a little | thyme leaf |
How it's done
Flans
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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