Fiddlehead flan from produits indigènes, goat cheese tuile

Flavours of region Eastern Townships, Michèle Foreman


Serves 8


Ingredients :

  • 300 g fiddleheads 10 1/2 ounces


  • 150 mL milk 5/8 cup


  • 150 mL 35% cream 5/8 cup


  • 1/2 onion, finely chopped


  • 1 clove garlic, finely chopped


  • 3 eggs


  • 2 egg yolks


  • Salt and pepper



  • 160 g grated goat cheddar cheese 5 3/4 ounces



Preparation :


1) In a saucepan, combine milk, cream, onion, garlic, salt, and pepper.


2) Add fiddleheads. Bring to a boil. Purée in a blender. Reserve.


3) Using a fork, beat eggs and egg yolks. Blend into the mixture.


4) Pour equal portions into ramekins.


5) Place ramekins in a dripping-pan half-filled with water.


6) Cook in a preheated 180°C (350°F) oven. Serve warm.


7) Line a cookie sheet with non-stick paper. Shape cheese into 8 cm (3 1/8 in.) diameter circles, leaving a 1.5 cm (5/8 in) space between each to allow for spreading.


8) Bake tuiles in a preheated 190°C (375°F) oven for approximately 10 minutes.


Martine Satre, Le Temps des Cerises

The recipe is from the book: “Flavours of a region: Eastern Townships”, by Michèle Foreman. (2007)

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