- 500 ml of shellfish stock
- 500 ml cream
- 10 egg yolks
- 100 gr. sugar
- Make a caramel with the sugar.
- When browned, carefully add about 50 ml of broth, let the sugar dissolve and pour into flan molds.
- Boil the cream and the remaining broth, remove from heat and add the yolks and salt.
- Fill the molds and cook in a bain marie at 160ºC.
- Remove from molds and serve.
Mendall Blanc, vi de taula