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フラン（ニンニクのフラン）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

garlic : 3-6 pieces (25g)
Egg (M size) : 3個
(A) Milk : 350cc
(A) fresh cream : 150cc
塩 : 3g
無塩バター : 適量
(B) Cheese : 30g
(B) milk : 80cc
(C) Pepper : 適量
(C) Parsley : 大さじ2

Time required

60minutes

Procedure

1) prepare the cocotte 00:54
Spread unsalted butter on the cocotte.
Spread kitchen paper on a baking sheet, add water (not listed) and place the cocotte on top.
2) boil the garlic 02:12
Add garlic and water (not listed) to a pot and bring to a boil.
Drain the water, add water (not listed) again and bring to a boil.
Boil on low heat for 10 minutes and drain.
3) heat the material 03:37
Put (A) in a pot, remove from heat just before boiling and allow to cool.
4) 撹拌する 04:10
Put the drained 2 into a mixer and crack the egg.
Cool while mixing 3 and add half to the mixer.
Mix with a mixer, then add the remaining 3 and salt in that order and mix each time.
5) ソースを作る 05:41
鍋に(B)を入れ、弱火で混ぜながら加熱する。
6) 焼く 06:20
Add well-mixed 4 to 1 and bake in a hot water bath in an oven preheated to 120 degrees for 40 minutes.
Chill in the refrigerator for 30 minutes.
7) ソースを仕上げる 07:34
5に(C)を加えて混ぜる。
8) 盛り付ける 07:46
6をココットから取り出してお皿に乗せる。
7をかけて完成。

Point

・ Describe the amount for 4 cocotte.
・Cheese uses natural cheese with garlic and herbs.
・Peel the garlic cloves and remove the sprouts.
・In step 2, heat the garlic twice to remove the peculiar smell.
・In step 4, cool to body temperature while mixing 3. Place ice on the bottom of the pan to cool it quickly.