Parmesan Soufflé Flan    HT    MC     60mins

Serves 4      Hot  Pork  Bacon   Main Course

Ingredients

200g/7oz Shortcrust Pastry

15g/ ½ oz Butter

1 Medium Onion, chopped

50g/2oz Streaky Bacon, diced

90ml/3fl.oz. Double Cream

150ml/5fl.oz. Single Cream

50g/2oz Gruyere Cheese, grated

2 Egg Yolks, beaten

Salt and Pepper

For the Soufflé  topping

2 Egg Whites

25g/1oz Parmesan Cheese, grated

4 Rashers Streaky Bacon, derinded

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4. Roll the pastry out to 5mm/ ¼ inch thickness and use to line a 17.5/7-inch flan tin. Line the pastry case with parchment or greaseproof paper, fill with baking beans and bake in the oven for 15 minutes.

2. Remove the baking beans and greaseproof paper and return to the oven for a further 10 minutes.

3. Meanwhile, melt the butter in a small saucepan, add the onion and diced bacon and sauté gently for 5 minutes until golden brown.

4. Add the double and single cream and heat to just below boiling point, stirring constantly.

5. Remove from the heat then add the Gruyere cheese, egg yolks, salt and pepper and mix well. Turn the mixture into the cooked pastry case and bake in the oven for 15-20 minutes or until set.

6. In a large bowl, whisk the egg whites until stiff then fold in the parmesan cheese. Pile onto the cooked flan, sealing the edges well. Return the flan to the oven and cook for 10-15 minutes.

7. Meanwhile, preheat the grill to hot. Cut each bacon rasher in half and roll each piece up. Thread onto skewers and grill, turning from time to time, until crisp and golden on all sides.

8. To serve - remove the bacon rolls from the skewers and use to decorate the top of the soufflé.  

Find UK Holiday Cottages