Parmesan flan with scallops and truffles
Instructions
Preheat the oven to 180 degrees C, and place in a baking dish containing 6 ramekins. Wash and dry the parlsey then beat the eggs. Dissolve the cornflour in the cream, adding the parmesan to the beaten eggs, then mix and season with pepper.
Divide the mixture into the ramekins previously buttered, place them in a water bath and bake for 15 minutes.
Chop the truffle and set aside to rest. 5 minutes before the end of cooking of the flan, saute the scallops in salted butter for 2 minutes on one side and 1 minute on the other, then add salt and pepper.
Cut in half horizontally. Unmould the flan and arrange the scallops on top. Decorate the flan with truffle and parlsey.
With thanks to Gourmand Asia
Photo credit: Sucre Sale
Ingredients
- 12 scallops
- 10 g truffle
- 3 parsley sprigs
- 500ml whipping cream
- 4 eggs
- 150g parmesan, grated
- 50g salted butter
- 20g butter
- 20g cornflour
- Salt and ground pepper
Publication Date: November 10, 2015 .
