Serves 4

1 medium shallot, peeled
1 pound cleaned fiddleheads
2 cup chicken stock
3 large eggs
1/2 cup light cream
1/4 teaspoon salt
1/2 teaspoon Aromat seasoning


Preheat oven to 350 degrees.
Slice the shallot. In a large pot, bring the chicken broth to a boil. Add shallot and fiddleheads. cook until tender. Drain fiddleheads, and save broth.
Whisk eggs and cream in a bowl. Purée the drained fiddleheads in a food processor.
Stir in the egg mixture. Season with salt, and Aromat. Butter a ring mold. Spoon mixture into mold.
Bake in a waterbath for about 30 minutes or until the flan is firm. Serve with a cheese sauce using the chicken broth.