Porcini flan – a starter for your Christmas menu

Our mother was busy again

Porcini FlanAnd she created another mouth-watering starter! This recipe was kept in our blog waiting loop for a few weeks now and since I have started my Christmas vacation I eventually find the time to post it. If you are still composing your Christmas menu, this is a starter which will not only impress your guests because of the look, but also because it IS really delicious. Speaking of Christmas, the FoodFamily is coming together again, which means many recipes to follow soon! It starts with my little niece (daughter of Claudia) who is currently staying with our parents, here in Switzerland. She will be staying at Auntie Eva´s place for two nights, so we are planning on baking Pizza together or maybe Christmas cookies. Then we are all heading to Copenhagen where we will spend Christmas together and of course there will be a festive Christmas menu. So head´s up!

Here´s the recipe for the porcini flan. Depending on the season you can serve it with a seasonal salad or green asparagus. You can serve the flan in the glass or put it upside down on the plate, so the flan slips out the glass, like in the picture.

Porcini flan with seasonal salad
  • 1 kg porcini
  • ½ bunch of parsley
  • 1 onion
  • 40 ml cognac
  • 100 ml white wine
  • Salt and Pepper
  • 50g butter
  • A little bit of olive oil
  • 500 ml of cream
  • 9-12 eggs
  • Small preserving glasses
  1. Clean the porcini and cut in slices (put some fresh ones one the side for the garnish)
  2. Finely cut the onion
  3. Chop the parsley
  4. Glaze the porcini, parsley and onion in butter and olive oil
  5. Deglaze with white wine and cognac until alcohol evaporates
  6. Add cream and reduce to the half, season strongly with salt and pepper
  7. Take off the stove and let the mass cool down
  8. Weigh the mass and and add one egg per 100 gr
  9. Purée with a blender, but not too finely
  10. Fill the mass into the buttered small preserving glasses
  11. Pre-heat the oven to 160°C
  12. Bake the glasses until the core temperatures is at 76°C, then take it out the oven and close the glasses
  13. You can also prepare the flans in advance and heat it up in a steamer just before serving.
  14. Garnish with some fresh porcini




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