Broad Bean Egg Custard Flan, Eierpudding Mit*

Perhaps your new favorite bean dish:

Butter the six ramequin molds, and line the bottom of each with a round piece of parchment paper. Fill the molds halfway with the swollen beans, and in each mold, shape one of the shrimp tails cut into pieces. Cut the shallot into rings and sauté briefly in a little butter in a frying pan with a sprig of thyme. Mix the sour cream in the milk in detail and pour into the frying pan. As soon as the mixture begins to make, extinguish fire and sieve the whole. Mix eggs and egg yolks in a baking bowl and add to the mixture.

Season vigorously with salt and freshly ground pepper. Mix everything thoroughly and spread the cream evenly into each of the baking dishes. Place the molds in a bain-marie gratin dish (in hot water) and cook in the oven at 180 °C for about 45 minutes. Then remove the molds from the bain-marie and cool. In the meantime, sauté the remaining beans and the 6 shrimp tails in enough butter and season with salt and freshly ground pepper. Cut 6 round slices from the white bread, toast them and invert the contents of each mold onto them. Bring the baking dishes to the table with the shrimp tails and the beans. Garnish as you wish and bring to the table soon.

This sformatino, which is both spicy and creamy, goes well with a white wine that tastes equally good, for example a

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