Mini nettle flan
1 bowl (of 400 ml) full of chopped nettles
2-3 stalks of chives (or 1 spring onion)
Salt and pepper
1 pinch of nutmeg
1 pinch of Espelette pepper (or chili)
1 tablespoon of fresh parsley
2 tablespoons of olive oil
4 egg yolks
200 ml coconut milk
Heat the olive oil in a saucepan. Add the chopped onion and nettles. Stir fry for a few minutes, then pour in 10-20 ml of boiling water. Cover the pot and simmer until the greens decrease considerably in volume. Season with salt, pepper and the spices from the list. Let cool.
In a bowl, beat the yolks and coconut milk. Salt to taste and stir in the green mixture.
Divide this mixture into 2 or 3 ceramic bowl. Cook the mini flans in a water-bath for 40 to 50 minutes in an oven preheated to 160°C.
Let stand 20-30 minutes and serve (while still hot).