Difficulty: Intermediate
Gently steam the duxelles in the poultry stock, uncovered, for about 30 minutes. Allow to cool and infuse, then strain the liquid by pressing through a chinois.
Beat the eggs as for an omelet, gradually incorporating the double cream and the recovered duxelles infusion. Season to taste, then pass through a fine sieve. Skim off any foam and pour into buttered ramekins.
Bake in a low oven at 80°C in a bain-marie for 45 minutes, ensuring the water does not boil.
To serve, run a thin-bladed knife around the edges of the ramekins to loosen the flans. Unmold onto the center of warm plates, drizzle with aged wine vinaigrette, and garnish with chervil sprigs and candied orange julienne.
For the duxelles recipe, see the archives at Hubert's recipes.
