Escargot Flan with Saffron and Ricotta
This is the Escargot Flan with Saffron and Ricotta recipe.
- Prep: 10 min - 15 min
- Cooking: 20 min - 25 min
Ingredients
- 20 snails
- 1 oz (30 g) butter
- 1 oz (30 g) chopped green onions
- 1 cup (250 mL) Canadian Ricotta or 35 % cream
- A few threads of saffron
- 4 eggs
- A bunch of parsley chopped
- Salt and pepper to taste
- 1/2 cup (125 mL) fish stock
- 4 oz (125 g) butter
- Fresh parsley to garnish
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Preparation
In a frying pan, sauté green onions in a little butter. Thoroughly rinse snails, add to green onions and sauté 1 or 2 minutes. Set aside.
Warm Canadian Ricotta in a pan and mix in saffron. In a bowl, break eggs, then blend in warmed cheese and chopped parsley. Season with salt and pepper.
Butter
four ramekins, divide snails between them and pour egg mixture over them. Place ramekins in an ovenproof dish. Pour water in pan to come up to one third of the height of ramekins*. Bake in preheated oven at 350 °F (180 °C) for about 20 minutes.
Make sauce by reducing fish stock by half then whisking in remaining butter. Check seasoning.
Remove flans from oven and turn them out on four plates. Pour sauce over flans and garnish with parsley.
Jean Soulard, Executive Chef, Le Château Frontenac
Tips
*A sheet of baking parchment placed on the bottom of pan keeps water from boiling and will ensure no water gets into the ramekins.
