Herbed Flan with Caviar
- 1/4 cup milk
- 1/4 cup heavy cream
- 1/4 teaspoon lemon zest
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1/4 teaspoon salt
- Pinch freshly ground white pepper
- 2 large egg yolks
- 1/2 ounce American farmed caviar
- 1 to 2 teaspoons creme fraiche
- French Bread Crostini, recipe follows, for garnish
Preheat the oven to 275 degrees F.
In a small bowl, lightly whisk the egg yolks. Add the milk in a steady stream, whisking gently to combine. Transfer the custard into a 4-ounce ramekin. Place the ramekin in another baking dish just large enough to hold it (a loaf pan should work well for this) and fill the pan with enough hot water to reach 1/2 way up the side of the ramekin. Cover with foil and bake for 45 minutes to 1 hour, depending on your ramekin, or until the custard is set but still slightly jiggly in the center. Remove from the oven and allow to cool in the water bath for 10 minutes.
Garnish with a dollop of caviar, creme fraiche, and chives. Serve warm with French Bread Crostinis.French Bread Crostini:
1/2 of a 12-inch loaf French baguette or ficelle
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut bread into 1/4-inch round or oval slices and place on a baking sheet. Brush 1 side of each slice with the olive oil, and lightly season with the salt and pepper. Bake for 8 minutes, or until light golden brown and crispy. Remove from the oven and cool slightly.
Serve with Herbed Flan with Caviar.
Yield: 8 to 10 crostinis
Recipe courtesy of Emeril Lagasse, 2004