Instructions: Line a tart tin with rich shortcrust pastry and bake blind.

Heat butter in a pan and add the peeled shallots, turning them in the butter to coat. Season.

Pour in enough boiling water to come 1/2 way up the shallots and add the bay leaf. Simmer for 2 or 3 minutes to soften them. Drain well. Beat together the cream, eggs, some freshly grated nutmeg and seasoning.

Put the flan tin on a baking tray. Put the shallots in the baked pastry case in an even layer and pour over the egg mixture. Top with a very light sprinkling of parmesan. Bake in the moderate over for about 40 minutes until the filling is set and golden brown.

Serve with a tossed green salad.

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