Flan aux deux frontages et à l’aneth

Name: Flan aux deux frontages et à l’aneth (Rich cheese custard with dill)
Yield: For 6 to 8
Cuisine: French
Ingredients: Freshly ground pepper; 1 tablespoon chopped fresh dill or 1 teaspoon dried; 1 tablespoon chopped fresh dill or 1 teaspoon dried; ¼ teaspoon herbes de Provence; 1 pound (450 g) cream cheese, preferably without gum additives; 3 eggs; 1⅓ cups (3¼ dL) sour cream; 1 teaspoon salt; ¾ cup (85 g) dry white bread crumbs; 2 tablespoons (30 g) butter, at room temperature; 2 ounces (60 g) blue cheese

Rich cheese custard with dill

Preparation info

For
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

¾ cup (85 g) dry white bread crumbs
2 tablespoons (30

Europe
France
Main course
Vegetarian
Mediterranean

Method

Thoroughly butter the pie plate. Press the bread crumbs firmly into all surfaces of the buttered pan. Set in the refrigerator.

Blend together the butter with the blue cheese and the cream cheese, using the food processor or an electric beater. Then blend in the eggs, ⅔ cup (