This is a fun savory flan recipe that I did as a component to a beef tenderloin dish several years ago. Don’t be scared. Just dig in and impress your dinner guests. Serve this with the protein of your choice.
7 EA EGGS
1 3/4 CUPS HEAVY CREAM
2 oz GREEN CHILE DUST
Preheat oven to 350. Bring the cream to a simmer with the Green Chile Dust. Whisk eggs in medium bowl until blended. Slowly whisk in cream mixture. Strain custard into greased cups (3/4 cup custard dishes) or foil tins.
Arrange cups in 13x9x2-inch metal baking pan. Pour enough hot water into baking pan to come halfway up sides of cups. Bake flans until just set in center, about 50 minutes. Remove cups from water and let stand 30 minutes. Chill until cold, at least 4 hours and up to 1 day. Cut around sides of each cup to loosen flan; turn out onto plate.