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Rigodon Bourguignon
Ham Flan
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
In the days when every ‘maison bourgeoise’ in lower Burgundy had its bread oven, ‘rigodon’ was cooked after the bread on baking day. Half pudding, half omelette, it needs gentle heat and can be flavoured with cooked meat or poultry as an alternative to ham.
Ingredients
| cooked ham or bacon |
Method
Cut the ham or bacon in tiny dice. If using bacon, blanch* it if it is salty and sauté it for 2-3 minutes in a frying pan until the fat runs but the bacon is not yet crisp. Butter the baking dish and sprinkle the ham or bacon over the bottom. Set the oven at moderate (175°C/350°F).
Bring the milk to a boil in a medium pot. In a bowl whisk the eggs and flour until smooth; gradually add t