Photo and Recipe courtesy of <a href='http://chefericlevine.com/' target='_blank'>Chef Eric LeVine</a>
Yield: 4 servings
c. blue cheese, crumbled
c. heavy cream
medium egg yolks
Preheat oven to 325° F.
Stir half of the crumbled blue cheese and cream over medium heat until cheese dissolves; remove from heat. Add honey and stir until mixture cools to room temp. Set aside.
Whisk together eggs and egg yolks. Strain through fine mesh strainer. Whisk cream mixture into egg mixture. Add remaining crumbled blue cheese and stir to combine, creating a flan mixture. Butter 4 2-1/2 ounce flan molds or ramekins. Fill each mold with flan mixture, making sure to include some crumbled cheese bits in each mold. Divide blueberries among the molds and press them lightly into the flan mixture. Cook in a water bath covered with foil in preheated oven for 40 minutes or until a metal skewer inserted comes out clean. When done, remove from oven and set aside to cool.
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