|Cold water||2 Tablespoon|
|Milk||1 1⁄2 Cup (24 tbs), infused with peppercorn, mace and small bay leaf|
|Bay leaf||1 Small|
|Onion||1 Medium, thinly sliced|
|Mushrooms||1⁄2 Pound, sliced|
|Heavy cream||2 Tablespoon|
|Egg||1 Small (For Glaze)|
Method Make pastry dough and chill; line flan ring, reserving about one-third to cut into strips for the top.
For the filling: infuse milk, melt half the butter in a pan, add onion and cook until soft but not browned.
Add mushrooms and cook briskly over medium heat for 2-3 minutes un- til moisture has evaporated.
Take from heat, add the remaining butter and stir in the flour.
Add milk and heat, stirring, until boil- ing.
Simmer 3 minutes, take from heat and stir in cream, egg yolk and seasoning.
Turn onto a plate to cool.
Fill uncooked flan shell with mushroom mixture.
Roll out remaining dough and cut into thin strips.
Lay a diagonal lattice over top of flan, pressing ends of strips well down onto edge of flan to seal them.
Cover edge with a strip of pastry dough to neaten it.
Beat egg with a large pinch of salt and brush over the flan.
Bake in a hot oven (400Â°F) for 25- 35 minutes, or until pastry is brown and filling is starting to bubble.