Flan de boudin Noir

• Preheat the oven to 140 degrees. • Butter 6 dariole moulds and cut a round of parchment to put in the bottom. • Mix the ingredients in a food processor. • Pour into the prepared moulds. • Place the moulds in a bain-marie and fill with boiling water to come half way up the sides of the moulds and cook for ½ hour until firm when pressed. • Turn out by releasing gently the flans to allow the air to get in and then turn upside down onto a dish. • Serve with a mustard sauce made with brandy and cream.