Braised endives and Iberian Cebo de Campo Ham

Take a baking sheet lined with baking paper and sprinkle 4 layers of grated Oud Brugge cheese of about 25 g on it.

Place the baking sheet in a preheated oven at 180°C for 10 minutes.

Take the baking tray out of the oven and carefully peel off the chips.

Clean the endive: remove the base part and remove the leaves to leave a small stump with a diameter of no more than 2 cm. Also keep 4 large, beautiful leaves. Chop the remaining leaves. Put the finely chopped chicory, onion and garlic in a pan with a knob of butter. Let it brown for a few moments, then add a pinch of sugar, salt and pepper. Caramelize and add the milk and cream.

Cook over high heat for 10 minutes, then mix and strain to obtain a smooth cream.

Take 350 g of this cream and keep the rest for later. Add the rest of the cheese to the 350 g of cream until you have a smooth flan. Season with nutmeg and let cool slightly. Add 3 eggs and cornstarch. Put the mixture into well greased round 'flexipan' type moulds and bake in a bain-marie at 150°C for 30 minutes. The flan obtained should solidify. Leave to stand in the moulds for another 10 minutes with the door open. Turn out the warm moulds and put them aside.

Put the endive in a small pan, add a dash of water halfway through cooking, season with salt and pepper, a pinch of sugar and a good knob of butter.

Cook over medium heat, uncovered. Once the juice has evaporated, caramelize the chicory, it should be firm but melting, then set aside.

Heat the endive flan and place it slightly off-center on the plate.

Place the slices of Cebo Campo ham on top, slightly crumpled.

Then add the chicory leaf and the hot chicory compote. Add some crumbled cheese chips on the side of the whole.

Finish with the rest of the reserved chicory compote, warmed with a dash of milk to loosen and soften it again. Froth in a blender.