Preparation

• Preheat the oven to 180°C. 
• Butter four individual ovenproof flan dishes, ramekins or small cups. 
• Purée the spinach with the eggs in a blender until very fine. Mix with the whipping cream, season with salt, pepper and a pinch of nutmeg. 
• Pour the mixture into the ramekins, filling to the brim. Cover with aluminium foil and place in a deep baking dish. Transfer to the oven and then fill the baking dish with very hot water, up to at least three quarters of the height of the ramekins, to make a bain-marie.
• Cook for 20 to 25 minutes until the filling is set. 
• For the fondue, remove the rind from the Fontina cheese and cut into small cubes. Pour the milk into a heat resistant bowl and add the cubes of cheese, leave the cheese to soak in the milk at room temperature for at least an hour.
• Place the bowl over a pan of water, bring the water to the boil and allow the cheese to melt into the milk, stirring constantly. When the sauce becomes silky smooth, add the egg yolks and whisk. Once fully incorporated and you have a smooth fondue sauce remove the bowl from the saucepan.
• Turn the flans out onto warmed plates and spoon the fondue sauce over them. Serve with black pepper and white bread.