Langoustine flans with cream and saffron sauce

Flan de langoustines, et sa crème au safran

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 30

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

The luscious, rich and creamy flavours of Normandy help create this easy yet sophisticated seafood starter. If you can’t source langoustines, replace them with prawns.


  • 300 g (10 oz) raw, shelled langoustine tails
  • 3 eggs


Preheat the oven to 110°C/225°F/Gas ¼. Chop the langoustine tails. Beat together the eggs, crème fraîche, Tabasco and seasoning, then stir in the chopped langoustines. Lightly butter 6 individual ramekin dishes and divide the mixture between them using a ladle.

Place the rameki