Summer Flan with Chaumes

Preheat the oven to 210°. In a saucepan, heat 4 tablespoons of crème fraîche. Add the lemon balm. Add salt and simmer for 5 minutes. Strain and season with pepper. Keep warm. Finely chop the vegetables and blanch for 5 minutes. Separate the egg white from the yolk. Mix the yolk well with 1 tablespoon of crème fraîche and beat the egg white to snow. Mix vegetables, yolk and crème fraîche and season. Carefully fold in the egg white. Cut the cheese into quarters. Fill 4 ramekins halfway with the vegetable mixture. Place a piece of cheese in the center. Pour the rest of the mixture on top. Bake in a water bath in the oven for 15 minutes. Serve the flans on a salad plate. Sprinkle with paprika and drizzle lemon balm sauce on top.

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