Recipes Daniel Patterson's Chive Flan with Caviar Be the first to rate & review! Plus: More Appetizer Recipes and Tips By Daniel Patterson Daniel Patterson Daniel Patterson is a James Beard Award-winning chef and restauranteur from California renowned for his modernist aesthetic and innovative use of aromatherapy-inspired essences. His Michelin-starred flagship restaurant Coi was one of the top fine dining establishments in the San Francisco Bay Area for more than a decade. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Print Rate It Share Share Tweet Pin Email Yield: 8 1-course servings Ingredients 1 cup milk 1 cup heavy cream 1/2 cup coarsely chopped fresh chives, plus more for garnish 3/4 teaspoon salt 1/8 teaspoon freshly ground white pepper 8 large egg yolks 2 ounces caviar, preferably osetra Directions Preheat the oven to 275°. In a medium saucepan, heat the milk and cream just until foamy. Let cool for 5 minutes. Put the 1/2 cup of chopped chives in a blender, turn the machine on and add the milk mixture in a steady stream; blend until smooth. Strain the mixture into a bowl and stir in the salt and pepper. In another bowl, lightly whisk the egg yolks. Slowly whisk in the chive cream. Pour the custard into eight 1/2-cup ramekins or custard cups and set them in a 13-by-9-inch baking dish. Add enough hot water to the dish to reach one-third of the way up the sides of the ramekins. Cover with foil and bake for about 35 minutes, or until the custard is set but still slightly jiggly in the center. Let the flans cool in the water bather for 10 minutes. Transfer the ramekins to small plates and garnish each flan with a heaping teaspoon of the caviar and a sprinkling of chives. Suggested Pairing Pair with a crisp, zesty California Sauvignon Blanc like Iron Horse's Fumé Blanc or Simi's Sauvignon Blanc. Rate it Print