Sunday, August 19 2018


Oyster bisque with leek flan

Update: July, 31/2012 - 21:07


with Executive Chef Vincent Tan from Orientica Restaurant of Hotel Equatorial in HCM City


* Leek flan:

  • 375ml fresh cream
  • 250ml milk
  • 1 small egg
  • 1 egg yolk
  • 1 leek (washed and chopped)
  • salt and cayenne pepper to taste

* Oyster bisque

  • 1,530ml fresh cream
  • 250m Champagne (about one bottle)
  • 1tbsp grapeseed oil
  • 1tsp saffron threads
  • 1 yellow onion (sliced) 2
  • 2 shallots (peeled and sliced)
  • 16 large oysters, preferably Hogg Island (shucked, liquor reserved)
  • salt and cayenne pepper to taste



* Leek flan:

  • Preheat the oven to 121oC.
  • Boil salted water and cook the leeks for 5 minutes and drain it.
  • Pour the cream and bring to a simmer.
  • Add the drained leeks and cook for 2 minutes.
  • Puree the mixture until smooth and whisk thoroughly.
  • Slowly add the pureed leek mixture while whisking constantly.
  • Season with salt and cayenne pepper.
  • Fill the prepared ramekins three-quarters full and place ramekins into a baking pan. Pour hot water and cover the water bath with a double layer of plastic wrap.
  • Bake for 30 to 45 minutes, until the flan is set and begins to pull away from the sides of the ramekin.

* Bisque:

  • Bold 1,530ml fresh cream, reducing until 750ml remains.
  • Heat the oil in a separate saucepan set over medium heat and saute the onion in five minutes.
  • Add the oysters and their liquor to the onion, and cook until the oysters are plump.
  • Add 125ml of the Champagne and bring to a boil. Add the reduced cream, return to a boil, and season
  • Strain the soup.

You can sample the dish at Orientica Restaurant of Hotel Equatorial HCM City, 242 Tran Binh Trong St, District 5. Tel: (08) 3839 7777.

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