Appetizer bacon - cumin flan
Comment: the marriage of the bacon with the cumin is interesting. I have added here a little pumpkin to the flan to give it a little more consistency, but it is quite optional, if it is not used, there is no need for the the shallot either. For the lardons it is advisable to cut them thin. The flans are cooked in small round gratin dishes of 10 cm (4") diameter or similar. Normally flans are cooked in a bain-marie, I tried here without, and the result was satisfactory. If not using the pumpkin, add an extra egg to the mix.
They will rise when cooked and fall back as they cool down.
4 to 5 people
20 cl of cream (35% MF)
100+ g pumpkin (opt)
1/2 shallot (opt)
100 g bacon
S + P
If pumpkin and shallot are used:
Soften the finely chopped shallot in a little EVOO.
Add the diced pumpkin with a little salt.
Cook for 10 to 15 minutes, stirring until the pumpkin becomes tender.
Puree with a rod mixer, and let cool.
Sauté the small lardons for a few minutes, let cool on a paper towel.
In large bowl, beat eggs and cream, sieve the mix, add pumpkin, bacon, salt, cumin (enough), paprika (little), mix well.
Pour into small buttered gratin dishes to 3/4 height.
Bake in preheated fan oven at 160C, for ~20 mn [next time try 140C].
Let cool a little before serving, unmolded if you can do it ...