Ingredients
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12 dried Verbena leavesor 3 verbena tea bags
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3 Large Egg
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500ml Almond milk
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1/2 tsp Vanilla powder
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3 TBSP Maple syrup
Overview
Duck & pears match very well and the addition of green tea leaves makes it a very delicate and special dish. It is easy to prepare and is a pleasure for our eyes and taste buds
This dish belongs to the menu
Utensils
- 1 Saucepan
- 1 Small mixing bowl
- 3 oven-safe ramekins
- 1 Large oven-safe dish
- 1 sieve
- 1 Whisk
Menu steps
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1
Done
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Prepare verbena infused almond milkPre-eat oven to hot air (fan) 170C. In a saucepan pour 500ml almond milk. Add 12 dried verbena leaves (or 3 verbena tea bags). When the milk is just warm (do not boil) switch off heat and let infuse for 8 minutes |
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2
Done
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Prepare egg mixtureIn a small mixing bowl, whisk together 3 eggs, 3 TBSP maple syrup and ½ tsp vanilla powder for 1 min |
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3
Done
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Combine milk and eggs mixturesPour slowly the verbena almond milk over the whisked eggs in the mixing bowl using a sieve to remove the verbena leaves. Whisk and pour in 3 ramekins |
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4
Done
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Bake flansPlace the ramekins in an oven-safe dish filled with water half way up the sides of the ramekins. Bake in oven for 35 minutes. Let cool and serve at room temperature or refrigerated |
