spinner
Food & Wine
© Ericka McConnell

Not in the mood for this recipe?

Tell Us What You Think

Canadian Bacon and Cheddar Cheese Flan

User Reviews

Add your review!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Canadian Bacon and Cheddar Cheese Flan

  • staff favorite STAFF FAVORITE
ACTIVE TIME: 20 MIN
TOTAL TIME: 1 HR 25 MIN
SERVES: 8
Canadian bacon is a lean, smoked meat that is more similiar to ham than to bacon. It comes from the loin cut. Dan Philips likes the intense flavor of Carlton Canadian bacon from Oregon.
ingredients
  • 2 tablespoons unsalted butter
  • 1/2 pound white mushrooms, stems discarded, caps thinly sliced
  • 5 ounces thickly sliced Canadian bacon, cut into 1/2-inch dice (1 cup)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1/2 teaspoons freshly ground pepper
  • 10 large eggs
  • 1 quart heavy cream
  • 1 teaspoon kosher salt
  • Cayenne pepper
  • 6 ounces sharp Cheddar cheese, shredded (2 cups)
directions
  1. Preheat the oven to 350°. Butter a 9-by-13-inch glass baking dish. In a large skillet, melt the butter. Add the mushrooms and cook over moderate heat until their liquid evaporates, about 5 minutes. Raise the heat to moderately high and cook, stirring, until browned, about 3 minutes. Transfer the mushrooms to the prepared baking dish. Toss the bacon, parsley and pepper in the baking dish, then spread in an even layer. 
  2. In a large bowl, whisk the eggs well. Whisk in the cream, salt and a pinch of cayenne. Slowly pour the custard over the mushrooms and bacon and sprinkle the cheese over the top. Bake the custard for 50 minutes, or until just set. Transfer to a rack to cool for 15 minutes, then cut into squares and serve hot or warm.
wine recommendation A buttery California Chardonnay with an oaky smokiness will echo the richness of the cream and Cheddar cheese and the saltiness of the bacon here. Try the 2000 Acacia Carneros or the 2000 Chateau St. Jean Sonoma County.

Search for easy-to-find ripe, creamy-textured chardonnay
Recipe by The Grateful Palate
From Captain Bacon
This recipe originally appeared in May, 2003.