Oysters Rockefeller Flan

Preparation info

  • Serves

    six

    • Difficulty

      Medium

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Every food writer of my generation has a Julia Child story. Mine involves this dish. Chef André Poirot at Begue’s at the Royal Sonesta Hotel cooked it for a small dinner party for Julia in the mid-1980s. I sat across the table from her and heard her declare, in her distinctive voice, “Divine! Very creative!” (We were not to hear any more such praise during the remainder of that meal.)

A savory custard holds together the traditional