Name: Flan aux deux frontages et à l’aneth (Rich cheese custard with dill)
Yield: For 6 to 8
Cuisine: French
Ingredients: 2 tablespoons (30 g) butter, at room temperature; 1⅓ cups (3¼ dL) sour cream; ¾ cup (85 g) dry white bread crumbs; 1 teaspoon salt; Freshly ground pepper; 2 ounces (60 g) blue cheese; 1 tablespoon chopped fresh dill or 1 teaspoon dried; 3 eggs; ¼ teaspoon herbes de Provence; 1 pound (450 g) cream cheese, preferably without gum additives