8.28.2007

Chèvre Flans

These little savory flans from a book by Daniel Boulud are a new favorite. I adore the simplicity of the recipe: chèvre, eggs, cream, salt, pepper, nutmeg.



I floated them in a tarragon tomato soup, and--



in a more down-home move-- I served them with collards and cornbread.

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