Spinach and Cheese Flan with Chive Sauce

Rinse the spinach thoroughly. Place dripping wet in a frying pan and steam with the lid closed until soft and collapsed. Drain into a colander and squeeze gently by hand. Chop coarsely. Blend the spinach with the heavy cream and the egg yolks in a hand mixer or blender. Stir in the Gruyère. Beat the egg whites with the baking powder until stiff. Fold into the spinach mixture. Season with salt, pepper and nutmeg.

Generously butter the soufflé dish or smaller cups. Pour in the spinach mixture. Place in an ovenproof dish. Pour boiling water over the soufflé dishes so that they are halfway in the water bath. Immediately put them on the second rack from the bottom of the oven heated to 160 °C and cook for 20-25 minutes. Now let them rest for 5 minutes with the oven off and the door open.

While the flans are cooking, make the sauce by mixing the sour cream or sour milk with the rolled salt, chives, pepper and lemon peel. Dip the tomatoes briefly in boiling water, peel, cut in half diagonally, remove the seeds and cut into small cubes. Add to the sauce form.

To serve, loosen the edge of the flans with a kitchen knife and turn the heads out onto plates. Pour a little sauce around them.

Note: The egg mixture may perhaps sink during poaching and form a light “bottom”.

Our tip: Always use fresh cut, if possible.

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