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Photo Credit: Geila Hocherman & Arthur Boehm

I love the silky creaminess of a flan, so pleasing on the tongue. For years I experimented with savory versions to be served as a side. This was my first success, a cheesy, custard-like dish that parfectly partners with any grilled or poached fish. It’s also very easy to do.

Check out our recipe for bechamel sauce and make a large batch beforehand, you’ll need it!