Flan with onion confit

Name: Flan with onion confit
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 120 g Parmesan cheese; 4 Eggs (size M); 1 Egg yolk (size M); 200 g Whipped cream; 50 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Spring onions; 1 TEASPOON Butter; 2 TABLESPOONS Balsamic vinegar; 1-2 TEASPOONS liquid honey; 2 stem(s) Sage

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

120 g Parmesan cheese
4 Eggs (size M)
1 Egg yolk (size M)
200 g Whipped cream
50 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Spring onions
1 TEASPOON Butter
2 TABLESPOONS Balsamic vinegar
1-2 TEASPOONS liquid honey
2 stem(s) Sage

Directions

1
Grate parmesan. Mix eggs, egg yolk, cream, milk and parmesan. Season with salt and pepper. Place the silicone muffin tin (6 wells) in a higher casserole dish and pour on half of the hot water. Pour the egg mixture into the silicone cups and cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 30 minutes
2
Leek onions clean, wash, in approx. 8 cm long pieces cut and the possibly formed onion lengthwise halve. Heat butter in a pan and fry the lower parts of the spring onions for about 5 minutes. Add vinegar and honey, season with salt and pepper. Now add the remaining spring onions and sage
3
Remove the flans from the oven and bain-marie and let them cool down for about 15 minutes. In the meantime, bake spring onions in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 10-15 minutes, turning occasionally. Remove the flanges from the tins and arrange on plates. Add the onion confits and serve