Truffle Flan with Beaufort cheese - Oliviers & Co.

Truffle Flan with Beaufort cheese

September 22, 2017
Truffled Beaufort Flan

Welcome to truffle heaven!  This is an impressive and undeniably decadent recipe that is easy to prepare.  Rich, fragrant, and just delicious, this truffle flan will be a crowd-pleaser for sure.  Beaufort is a hard, rather sharp cheese made from cow's milk and similar to gruyère, produced in the French Alps of the Haute Savoie. 

Truffle Flan with Beaufort Cheese


Directions:

Preheat oven to 165 degrees with a bain-marie.

In a saucepan, gently warm up the cream and mix it with the corn starch.

Beat the eggs with the beaufort cheese, the cream mixture and the porcini cream with truffle.

Mix well & pour into 6 greased ramekins with a little truffle olive oil.

Place them in the oven in the bain-marie & cook for 15 min.

Wash & spin the herbs, pick the leaves and coarsely chop.

Season with 2 tbsp. of white truffle olive oil & the truffle salt.

Remove the flans from the ramekins, sprinkle with crushed walnuts & sliced truffle.  Serve with salad greens.

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