Description
Scallop Coral Flans are a delicate French appetizer that utilize scallop coral in a creamy, savory custard. Baked gently in a bain-marie, these flans are perfect for a zero-waste approach and offer a rich, elegant seafood flavor enhanced with optional cognac and leek fondue.
Ingredients
Main Ingredients
- 150g scallop coral
- 25 cl liquid cream
- 2 medium eggs
- 6 shrimp
- Salt, to taste
- Pepper, to taste
Optional Ingredients
- 6 tablespoons leek fondue
- 1 tablespoon cognac
Instructions
- Preheat Oven and Prepare Bain-Marie: Preheat your oven to 160°C (320°F). Select a large gratin dish that can hold your ramekins or silicone mold; fill it halfway with water to create a bain-marie for gentle cooking.
- Blend Scallop Coral and Cream: Combine the raw scallop coral with the liquid cream, seasoning with salt and pepper. Blend this mixture until smooth to form the base of your flan.
- Beat Eggs: In a separate bowl, beat the eggs gently, similar to making an omelet, being careful not to create too much foam or froth.
- Combine Ingredients: Mix the beaten eggs into the blended coral cream mixture. Incorporate the optional leek fondue and cognac at this stage if using, to add extra depth of flavor and texture.
- Pour and Add Shrimp: Pour the mixture evenly into 4 ramekins or silicone mold cavities. Place one shrimp into each flan as a garnish and flavor enhancer.
- Bake: Place the ramekins in the prepared bain-marie and bake in the oven for about 20 minutes. Test by inserting a knife into the center; it should come out clean and dry, indicating the flans are set.
Notes
- Using a bain-marie ensures gentle, even cooking to prevent the flans from curdling.
- Leek fondue adds a subtle sweetness and vegetable note but can be omitted for a purer seafood taste.
- Cognac enhances the flavor complexity but is optional based on preference.
- Make sure not to overbeat the eggs to keep the flan smooth and creamy.
- Serve warm as an elegant starter or appetizer.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Entrée
- Method: Baking
- Cuisine: French
