Emmentaler flan with mushroom ragout

Finely grate the Emmentaler AOP. Combine the cheese, eggs, egg yolk and cream, season with nutmeg, salt and pepper. Grease small soufflé forms or cups with butter. Fill the forms with the mix, cover with clear foil and place them in a gratin dish. Fill with boiling water, until the forms are standing in two thirds water. Cook at 160 degrees in a hot oven for about 45 min.

In the meantime cut the mushrooms into pieces. Finely chop the shallots and garlic. Heat the oil and fry the mushrooms over a high heat, season. Add the shallots and garlic and quickly fry again, then deglaze with the Madeira. Add the stock and cook everything for around 5-10 minutes. Halve the cherry tomatoes and add to the mushroom mix, bring to the boil again and taste. Cut the chive into small rolls, sprinkle over the mixture. Tip each flan onto a plate and serve with the mushroom ragout.

Goes well with rice.