Sorry for the dark lighting, it was raining out when I took this. I attempted to use flash but it made it look awful.
I would also like to make a note stating that flan never looks all that amazing. Oh, and that the tins they were baked in are dessert tins.
Now that I’ve finished making excuses or trying to turn everyone off the idea of eating this…. it’s time to say that you really need to ignore the way it looks & focus on the way it tastes. It’s kind of like an omelet soufflé. I don’t know how else to describe it really. It was creamy. It was full of flavor. I ate two & a half tins on my own prior to taking the photograph. It has bacon in it & let’s be honest, who doesn’t like bacon. And most importantly was that it was served on a plate that has bamboo on it.
Ok, I lie, that last point was completely irrelevant & made no sense whatsoever. The bamboo plate is all off, it should be serving some sort of oriental dish. Forgive me. I’ve been up since 06:00 after a sleepless night & it’s now 02:07 the next day, I stopped making sense six hours ago.
I’ll stop now.
Promise to make the bacon & leek flan though.
Like actually make it.
Recipe adapted from tuscookany.
– 300ml milk
– 35g butter
– 3 tbs flour
– 1 pinch nutmeg
1. on medium heat, melt the butter sauce pan. Once it melts, start sifting in the flour 1 tbs at a time, whisking the mixture continuously as you add.
2. as soon as all the flour is incorporated & starts to brown slightly, start pouring in the milk slowly whilst continuing to whisk constantly.
3. once the mixture is smooth & has begun to thicken, add the nutmeg & remove from the heat.
– 250ml béchamel (this is the approx. amount from above)
– 1 tbs butter
– 5 leek, cut finely
– 1 onion, diced
– 1 garlic clove, crushed
– 3 eggs, lightly beaten
– 100g parmesan, grated
– 100g bacon, chopped
– 1 tsp Dijon mustard
– 1 tbs thyme
– salt & pepper to taste
1. on medium heat, cook the bacon in a frying pan until starting to brown.
2. add the butter, & once melted add in four of the leeks, garlic & onion & cover. Cook until the vegetables are soft, stirring on occasion, about 15 minutes.
3. remove from the heat & transfer to a food processor. Process until all ingredients are finely chopped (about the size of oat flakes).
4. add the blended mixture to the béchamel. Then add in the mustard, parmesan, thyme, the last leek, salt & pepper & mix well. Taste to ensure that it is properly seasoned at this stage, prior to adding the eggs.
5. add the beaten eggs, one by one ensuring to incorporate each one fully before adding the next.
6. spoon the mixture into 5 buttered & floured ramekins. (the mixture may fill more or less depending upon the size of each ramekin)
7. preheat the oven to 180°C. Bake for 30-40 minutes on the centre rack until the tops are golden brown.
– Mel learnt this recipe whilst he was at a cooking school in Italy (or cooking vacation, however you want to see it)…. Franco, if you’re reading this, Mel sends a very warm “thank you”. As do I by the way…. it was delicious.
…for more recipes from us, check out our archives.