Roquefort Flan for Cream of Cauliflower Soup (L'Academie de Cuisine)
From: Chris Shenton plagiarized from Francois Dionot (LAdC)
Date: 2003-10-19

3 	oz 	Milk
3 	oz 	Heavy Cream (or 6 oz total Half-n-Half)
2 	oz 	Roquefort Cheese
1 		Egg
1 		Egg Yolk
		Sea Salt and Pepper

Heat the milk and cream. Add the Roquefort and whisk well until fully
integrated into the milk and cream. Note: if you are whisking in an
aluminum pot, avoid scraping the sides and bottom as this will loosen
a tiny amount of metal and turn the cream gray; use a nylon whisk, a
non-aluminum pot, or just be careful you don't scrape.

Mix the Egg and Yolk in a mixing bowl. Temper the eggs in the cream
(add a little of the hot cream to warm the eggs, mix, then add back
into the hot cream); I simply drizzle the hot cream into the eggs
while I whisk the eggs continuously. Remove from heat so it doesn't
curdle. Season with Salt and Pepper.

Butter and fill flan containers; I use small ceramic ramekins.

Place in a water bath. Cook covered at 350F for 30 minutes or until
set. The first time I did this, I did not cover the ramekins and it
took 50 minutes before the flan set; if it doesn't set, it makes a
gooey, unimpressive (but tastey) mess.