Difficulty:[usr 2]
Gently steam the duxelles with the chicken stock, leave uncovered, about 30 minutes. Leave to cool and infuse. Collect this infusion by pressing it through a Chinese.
Beat the eggs in an omelet, gradually add the double cream and the duxelle juice recovered; season then pass through a fine sieve. Remove the foam produced and pour the mixture into previously buttered ramekins.
Bake in a low oven (80°C) in a bain-marie for 45 minutes without boiling.
To serve, pass a supple-bladed knife inside the molds to loosen the flans, which you turn over in the center of a warm plate, coat with a little old wine vinaigrette, garnish with sprigs of chervil and julienne of candied orange.
The recipe for duxelles, you will find it in the archives of Hubert's recipes. http://www.recettes-hubert.com/merlan-bleu/
