Normandy flan with PDO Isigny Cream

Preparation

1. Preheat your oven to 160°C.
   Bring a pan of salted water to the boil. Dip the arugula in it for 5 seconds, then in ice water to cool.
   Drain the arugula well and mix it with the washed and leafy coriander previously washed and thinned out.
   Mix the faisselle, 20 cl of Isigny A.O.P. cream, whole eggs, salt, pepper, nutmeg, arugula and coriander.
   Mix in the apple and the andouille, cut into cubes.
   Pour the mixture into muffin tins and bake for 30 minutes.

   Meanwhile, for the sauce, heat 20 cl de crème et le Camembert Isigny Sainte-Mère coupé en morceaux.
   Arrange on your plate and cover with the sauce as you wish, but in Normandy Normandy, we don’t count!