Jerusalem artichoke Flan
Instructions
Preheat oven and grease individual stencils.
Peel the Jerusalem artichokes and, gradually, immerse them in a saucepan with cold water added with lemon juice. Bring to a boil and then lower the heat. Continue cooking for about 10 minutes.
When cooked, drain thoroughly and place them in the moulds. Beat the eggs with the cream, nutmeg, 75 g Gruyere cheese, salt and pepper. Pour the mixture on Jerusalem artichokes and season with the remaining cheese.
Bake in hot oven for about 20 minutes. The flan should be well browned. Serve.
Timing
- Preparing:
- Cooking:
- Total:
Ingredients and dosing for 4 persons
- 700 g Jerusalem artichokes
- 4 tablespoons lemon juice
- 3 eggs
- 30 cl of fresh cream
- 1/2 teaspoon of nutmeg
- 150 g of grated Gruyère cheese
- butter for the mould (such as those for small soufflé)
- salt
- pepe