Camembert Flan

The egg and cheese flan is wonderful with asparagus

I first experienced a version of this dish at Café Cluny in New York. The small golden flan can be unmolded and set next to a salad or served on its own in a ramekin. They are very rich so I use very small ramekins or molds that hold just a couple of tablespoons. I like to serve it with steamed asparagus, a few dollops of fig jam, and a vinaigrette containing fresh chopped shallot and mushrooms. The egg and cheese in the flan are wonderful with the asparagus. And the bits of sweet fig jam complement the acidity of the shallot vinaigrette. Depending on the size of your ramekins, this makes enough for 4 to 6 servings.

Ingredients

• 4 whole eggs

• 2 tablespoons butter

• 1 tablespoon sugar

• 4 tablespoons water

• 1 cup heavy cream

• 1/2 cup sheep’s camembert cheese with the rind cut off, softened in the microwave, and cut into small pieces

Instructions

Preheat oven to 325 degrees. Butter small ceramic ramekins on the bottoms and sides.

Whisk the eggs in a mixing bowl until just mixed.

In a small saucepan, heat the butter, sugar, water, and cream just to simmering point (don’t allow to boil). Stir in the cheese until smooth. Let cool slightly.

Pour the heated cream mixture slowly into the egg mixture, whisking as you go. If you pour it too quickly, the eggs may curdle. Strain the egg/cream mixture through a fine-mesh sieve.

Evenly divide the egg/cream mixture between the ramekins.

Place the ramekins in a casserole pan. Pour simmering water around the ramekins until it reaches halfway up the sides.

Place the pan in the oven. Bake for 15 to 25 minutes depending on the size of your ramekins. You do not want the flan to be browned at all, just slightly firm but still wobbly.

Take the pan out of the oven and allow to cool in the water bath. Serve the flan slightly warm or chilled.