Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

Parmesan Soufflé Flan    HT    MC     60mins



Serves 4      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 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.  





Click here to ask a culinary question

More information about this recipe

 Follow us  


Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

 Sign up for Free Bi-Monthly Newsletter

For lots of great kitchen equipment

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©