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6
as a First CourseEasy
By Diane Morgan
Published 2012
These flans are easy, elegant, and do-ahead (see the Cook’s Note). Does that get your attention? It should if you like to entertain and hate last-minute fussing in the kitchen. Make these flans as a first course or an accompaniment to a main course. If you have them, use the classic white ¾-cup/180-milliliter ramekins. Heatproof glass custard cups work, too, but, aesthetically, I prefer the squared-off bottom of ramekins, which gives the flans a sharp