Parmesan Soufflé Flan
Hot Pork Bacon Main Course
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
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
Remove the baking beans and greaseproof paper and return to the oven for a
further 10 minutes.
Meanwhile, melt the butter in a small saucepan, add the onion and diced bacon
and sauté gently for 5 minutes until golden brown.
Add the double and single cream and heat to just below boiling point, stirring
Remove from the heat then add the
Gruyere cheese, egg yolks, salt and pepper and mix
the mixture into the cooked pastry case and bake in the oven for 15-20 minutes or until
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.
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
on all sides.
To serve - remove the bacon rolls from the skewers and use to decorate the top
of the soufflé.