Flan Savoyard

Method

Preheat the oven to 200°C and butter a 23cm flan tin. Make a beurre manié by kneading the butter with flour, then whisk the eggs with milk and gradually incorporate the beurre manié mixture to create a smooth custard base, seasoning with salt, pepper and nutmeg. Cook the lardons in a frying pan until crisp, remove and set aside, then gently cook the onion in the rendered fat until golden and softened. Spread the onion and lardons in the pastry case, tear the Reblochon into pieces and scatter over the filling, then carefully pour the custard mixture over the cheese. Bake for 35-40 minutes until the flan is golden and just set with a slight wobble in the centre. Allow to cool for 5 minutes before serving warm.