It's another French Fridays with Dorie post. This months choices feel very seasonal and this one in particular is a great technique to add to you repertoire. The custard of this flan can be flavored with so many things. You have only your own creativity to hold you back or should I say propel you forward. Once you have the basic flan recipe and technique you can use all sorts of different vegetables and flavorings depending on your mood or season. Flans can be served with sauces, vinaigrette's, or broths. Sweet or savory. I had a beautifully done savory flan at my all time favorite restaurant http://www.bluehillfarm.com/ in New York that was floated in an amazing broth. Think of a Gnatron, which is a French flan from Lyon baked in edible leaf-lined ramekins. It has to be one of the most elegant dishes I've ever seen. The ideas are endless.
Dorie chose a fabulous savory flan and a very Thanksgiving-esque recipe it was...always a popular starter in Europe it is a great addition to any meal. I played around with the recipe a bit. I roasted a sweet sugar-pie pumpkin with some garlic cloves and added some fresh thyme to the custard along with one of the roasted garlic cloves. Served with a dollop of sour cream. DELISH!! The Gorgonzola and the walnuts paired wonderfully with grilled lamb chops and a wonderful Syrah from the Napa Valley.
Another hit from Dorie Greenspan's Around My French Table. I think this will be on my Thanksgiving table served on top of a Pomegranate coulis. Bon appetit!