John Myers
Cheese Flan / Cheese Flan
The perfect cheese flan / cheese flan recipe with a picture and simple step-by-step instructions.
- Cake dough about 30cm in diameter
- 2 dl Cream
- 1 dl Milk
- 2 dl Eggs
- 150 g Emmental, grated
- 150 g Le gruyère, grated
- 4 Cherry tomatoes
- 1 Small or half clove of garlic
- 1 Small onion
- 1 tl Salt
- Curry, nutmeg, pepper
- Because of the optics and stability, cheeses are often “pumped full” with eggs. Do not use more than 2 eggs for this flan so that it tastes nice and cheesy and not eggy. preheat the oven at 220 degrees. Halve the onion,
- Halve the onion, cut into thin slices and cook for 2min. sauté. who wants a shot of white wine.
- Cut the garlic into fine slices. With a sharp knife blade (flat angle to the support surface) peel off the garlic with pressure (wipe off) until you have garlic paste.
- Whisk the cream, milk, eggs, garlic paste, salt, a little nutmeg, curry and plenty of pepper. Stir in the cheese and onions.
- Place the dough with baking paper on a round tray (for flan). Pour in the cheese mixture, run over with a spoon and distribute the mixture.
- Halve the cherry tomatoes and spread them into the mixture.
- the flan on the lower rail 35-40min. bake at 220 degrees. if you would like it to be “hearty”, about 8 minutes. switch to top or top / bottom heat beforehand, then turn the surface brown to dark brown.
- Serve with a salad. en good!
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