Langoustine flans with cream and saffron sauce

Name: Langoustine flans with cream and saffron sauce (Flan de langoustines, et sa crème au safran)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves: 6
Cuisine: French
Ingredients: 6 drops Tabasco sauce; salt and white pepper; 3 eggs; 325 ml (11 fl oz) crème fraîche; pinch of saffron strands; salt and white pepper; 300 ml (½ pint) double cream (unpasteurized if possible); 300 g (10 oz) raw, shelled langoustine tails; 300 g (10 oz) raw, shelled langoustine tails

Flan de langoustines, et sa crème au safran

Preparation info

Serves:
6

Difficulty
Medium
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.

Ingredients

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

Europe
France
Starter
Pescatarian
Gluten-free
Normandy
Mediterranean

Method

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