James Peterson

Roast Garlic and Black Truffle Flans

Flans à l’Ail Rôti et aux Truffes Noires

Preparation info
  • Makes

    6

    First-Course or Side-Dish Servings
    • Difficulty

      Easy

Appears in
Glorious French Food
Glorious French Food

By James Peterson

Published 2002

  • About

You can serve these individual flans as first courses or as side dishes for red meat, poultry, or game dishes.

Ingredients

  • 1 black winter truffle, as big as you can afford
  • ½ cup [250 ml] milk

Method

If the truffle is dirty, brush it with a soft toothbrush, rinse it under cold running water, and pat it dry in a dish towel. Grate the truffle using the finest teeth on a hand grater. If your grater doesn’t have fine teeth, but has only little punch-outs that will turn the truffle into mush, slice the truffle with a plastic vegetable sheer, a knife, or a truffle sheer and then chop the slices f