Gratin flans

Preparation:

Preparation: Boil the pasta. Meanwhile, coarsely chop the bacon and brown it in a pan with 40 g of butter and the peeled and sliced spring onions. Drain the pasta, pass it under cold water, drain it again and season it immediately with the prepared sauce. Beat the eggs with the cream, 30 g of parmesan, nutmeg, salt and pepper. Pour the egg cream over the pasta and mix. Divide the dough into 4 round molds lined with buttered baking paper and sprinkled with breadcrumbs. Cover them and put them in the fridge until the next day. Remove them from the refrigerator a couple of hours before serving. After an hour and a half, sprinkle them with the remaining parmesan cheese, breadcrumbs and knobs of butter. Bake them in the oven at 220 degrees for 20 minutes.