Truffled Celery Root Flan with Bacon Garnish

Preparation info
  • Serves


    as a First Course
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

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