1. Preheat the oven to 375F (190°C).
2. Chop the artichokes and sprinkle with lemon if you don't cook them right away. Cook them with bay leaf and rosemary.
3. Mix with 3 whole eggs and 4 yolks, add the cream and mix.
4. Press the mixture through a sieve to remove the fibers.
5. Add the Truffelette and put the mixture into a flan mold or in small ramekins. Cook slowly in the oven in a “bain marie”. This slow coagulation of eggs assures a perfect flan. Remove from oven when the flan is done.
My advice: Careful with the rosemary, it is very strong and can mask the other flavors. |
