Escargot Flan with Saffron and Ricotta | Canadian Goodness
This is the Escargot Flan with Saffron and Ricotta recipe.
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Cooking tools:
- Ramekin
- Dish
- Baking parchment
- Oven
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Stove
- Plate
- Spoon
Ingredients
- 20 snails
- 1 oz (30 g) butter
- 1 oz (30 g) chopped green onions
- 1 cup (250 mL) Canadian Ricotta or 35 % cream
- A few threads of saffron
- 4 eggs
- A bunch of parsley chopped
- Salt
- pepper
- 1/2 cup (125 mL) fish stock
- 4 oz (125 g) butter
- Fresh parsley to garnish
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