ReceptnaptárEgg flan
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Ingredients
Method
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- Whisk the egg whites to very stiff peaks, so they hold firm on the whisk.
- Gently fold in the egg yolks one at a time, so the foam doesn't deflate.
- Add the lukewarm melted butter, the flour, the nutmeg and the salt, and fold in gently.
- Pour the mixture into a small, greased and floured baking tin, and smooth into an even, thin layer.
- Bake low and slow in a 150-160°C oven for 15-20 minutes, until set and lightly golden, springing back when touched.
- Turn out onto a board and let cool for a few minutes.
- To serve, cut into cubes and use as a soup garnish or a side dish.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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