Truffle-Potato Flans with Wilted Spinach

Yield:  6 servings

Preparation time is 45 minutes

Ingredients

• 2 medium size Yukon gold potatoes (peeled & diced)
• 1 cup heavy cream (250 millilitres)
• 2 large eggs
• 3 egg yolks
• 4 tablespoons black truffle, chopped (60 millilitres)
• 1 tablespoon white truffle olive oil (15 millilitres)
• salt and black pepper

Directions

1. Preheat the oven to 325 degrees Fahrenheit
2. Bring some salted water to a boil in a medium size pan and cook the potatoes for 20 minutes or until tender. Drain the potatoes and then pass them through a ricer. Put them in a large mixing bowl and add the cream, chopped truffle and truffle oil.
3. In a separate bowl, combine the eggs and mix them well with a fork. Add the eggs to the potato mixture and season with salt and pepper. Pour the mixture into 6 buttered flan molds and transfer molds to a large roasting pan. Put enough water in the pan to come ½ way up the side of the molds and bake them for 30 minutes or until firm. Remove them from the oven and set them aside for a few minutes.
4. Serve on a bed of wilted spinach.