Piedmontese flan

Ingredients for 4 servings:

• 1 sprig(s) rosemary
• 2 small bay leaves, fresh
• 2 sprigs of parsley
• 2 sprigs of sage
• 500 ml cream
• 150 ml milk
• 1 small garlic clove(s), chopped
• 1 small onion(s), chopped
• 40 g butter
• 1 pinch of nutmeg
• Salt and pepper, white
• 4 eggs
• 75 g Parmesan
• 400 g porcini mushrooms, fresh, in pieces
• 4 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring the herbs to a boil with the cream, milk, and a pinch of salt. Simmer gently, uncovered, for 30 minutes. Sauté the garlic and onion in 20g butter. Add to the cream. Season with salt, pepper, and nutmeg. Remove the herbs. Preheat oven to 180°C (350°F). Separate the eggs. Grease 6 ovenproof dishes. Strain the cream from the heat and stir in the egg yolks. Beat the egg whites until stiff. Fold the cheese and beaten egg whites into the cream and pour into the dishes. Pour hot water into a deep baking tray and place the dishes inside. Let the flans set in the oven for about 30 minutes. Fry the mushrooms in 20g butter for about 5 minutes. Season and sprinkle with parsley. Serve with the flans.