Chervil Egg Flan
- 4 shallots
- 30 grams butter
- Freshly ground peppers
- 4 eggs
- 50 milliliters Whipped cream
- 250 milliliters Vegetable broth
- 2 tablespoons chopped Chervil
Peel shallots, chop finely and sauté in butter. Whisk eggs with cream and broth and add salt and pepper to taste. Stir in shallots and chervil. Butter ramekins and fill with prepared egg mixture. Place ramekins in a baking dish.
Pour boiling water into baking dish to about 2/3 the height of the ramekins. Cover each ramekin with a piece of aluminum foil and bake in an oven preheated to 180°C (approximately 350°F) for about 20 minutes. Remove and let cool.