15 min
Prep time
6
Servings
Medium
Difficulty
15 min
Total time
Bain-marie
Cooking method
Ingredients
Instructions
-
1
Prepare a firm béchamel with the butter, flour, and milk.
-
2
Peel the asparagus then blanch them for ten minutes in salty boiling water. Save four spears of equal thickness and length for the garnish, then puree the rest.
-
3
Break the eggs and beat them to make an omelette.
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4
Reserve a bit of the béchamel for the garnish, then mix in the beaten eggs and pureed asparagus. Add optionally a hint of mace.
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5
Adjust the seasoning if necessary.
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6
Pour this preparation into buttered individual molds and bake in a water bath in the preheated oven (200° th).
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7
Bake for 1 hour.
-
8
Let the flan cool in a cool place.
-
9
Do not unmold until serving time.
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10
Serve with the reserved asparagus and béchamel sauce.
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