Sorrel Flan


  • 4 T (1/2 stick) unsalted real butter or 3 T coconut oil
  • 3/4 cup finely chopped shallots
  • 8 cups sorrel leaves (about 8 oz, may mix with spinach or other cooking greens),well rinsed, dried, tough ribs or stems removed
  • 12 eggs
  • 4 cups heavy or Whipping cream
  • ½ cup chopped fresh parsley
  • ½ teaspoon ground nutmeg
  • Brittany sea salt and freshly ground black pepper, to taste
  • 2 cups grated Gruyere cheese


  1. Preheat oven to 350 degrees F. Grease a 13x 9-inch baking pan.
  2. Melt the butter in a large skillet over medium heat. Add the shallots and saute until translucent. Add the sorrel and cook covered until wilted, 10 to 12 minutes. Remove from heat.
  3. Whisk the eggs and cream together in a large bowl. Add the parsley, nutmeg and salt and pepper to taste and whisk to combine.
  4. Spoon the sorrel mixture evenly over the bottom of the prepared pan.
  5. Sprinkle the cheese over the sorrel mixture and pour the egg mixture over the cheese.
  6. Bake on the middle rack of the oven until golden and the center is just firm to the touch, about 1 hour.
  7. Serve immediately.
Sorrel Flan
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Sorrel Flan
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