Todays flavors inspired by my introduction to the dish by the late great David Bouley’s Porcini Truffle Flan with Dungeness Crab.
No crab, but I did use porcini powder, shiitake broth, and truffle shavings, and topped it with king oyster mushrooms.
I also mixed up the cooking method again to play with one employing the microwave that I had tried previously from COTM Korean American.
Glad I experimented with my own timing and power instead of what was prescribed by the recipe, because the custard texture was pretty much perfect, with zero liquid separation even after breaking into it and no bubbling — last time my luck was not quite so good
