Goat’s milk and blue cheese flan

Name: Goat's milk and blue cheese flan
Yield: 6 servings
Cuisine: Bake
Ingredients: 180.00 g shortcrust pastry; 125.00 ml cream double thick; 15.00 g butter; 15.00 ml flour; 125.00 ml milk; 65.00 g goat's milk cheese; 65.00 g blue cheese; 3.00 eggs just the yolks

6 servings

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Dairy

By Food24 November 03 2009

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Ingredients (8)

180.00 g	shortcrust pastry
125.00 ml	cream — double thick

BÉCHAMEL SAUCE

15.00 g	butter
15.00 ml	flour
125.00 ml	milk
65.00 g	goat's milk cheese
65.00 g	blue cheese
3.00	eggs — just the yolks

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Method:

1. Prepare the pastry and set aside to chill.
2. Boil the cream until reduced to one third. Melt the butter in a separate sauce pan, add the flour and cook for a further 30 seconds. Remove from heat and slowly add the milk, mixing well until sauce is smooth. Add the grated cheeses, egg yolks and cream.
3. Roll out the pastry, and line a 23 cm flan ring or 12-14 tartlet tins. Spoon the filling into the pastry case – they should be more or less three quarters full. Bake in a preheated oven at 190 ºC for 20 minutes or until golden brown. Serve hot.