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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter in a large lidded frying pan, add the onions and bay leaf, season with salt and pepper; cover the onions closely with a piece of buttered greaseproof paper then put the lid on the frying pan; cook the onions over a low heat for about 30 minutes until they are soft and golden (shake the pan occasionally to make sure they don’t stick). | 2. Roll the pastry to ¼ inch thick on a lightly floured surface and use it to line an 8-9 inch diameter flan dish. | 3. Beat the eggs lightly in a large bowl and season with salt, pepper and nutmeg; stir the cream and milk into the beaten egg mixture. | 4. Drain the coked onions in a colander, remove the bay leaf and spread the onions over the pastry case; strain the egg mixture through a sieve over the onions. | 5. Bake the flan in the centre of an oven pre-heated to 400ºF / 200ºC / gas mark 6 for 35 – 40 minutes: when cooked the pastry should be golden and the filling set; the filling will sink slightly as the flan cools. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	6	ounces		151.3	0.0	33.66	0.85
onion	1		sliced	64.0	14.944	1.76	0.16
butter	2	ounces	unsalted	323.19	14.8497	10.0983	27.215999999999998
bay leaf	1			-	-	-	-
egg	2			143.0	0.72	12.56	9.51
nutmeg			grated	-	-	-	-
double cream heavy	150	ml		151.3	0.0	33.66	0.85
milk	150			22326.0	1749.48	1152.9	1196.82
salt black pepper			ground	151.3	0.0	33.66	0.85

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.