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  • 4 (6oz.) Filet Mignon
  • 1 cup heavy cream
  • 4 oz. bue cheese
  • 1 egg + 2 yolks
  • salt and pepper
  • Source Customer Submission


Bring the cream to a boil and pour into a blender on top of the blue cheese. With the blender running, add the egg and yolks and mix until smooth. Season to taste. Pour the mixture evenly into four 4 oz. oven safe ramekins that have been oil or sprayed with pan spray on the inside and bake in a water bath at 350 degrees for twenty minutes or until set. Remove from oven and water bath, the flan can either be served warm or cold, they can also be cooked ahead of time and reheated.

To plate, run a paring knife between the flan and the ramekin and turn out onto a plate. If it sticks, tap the edge of the ramekin on the plate gently until it releases. Season the 6oz Filet Mignon on both sides with salt and pepper and grill to desired doneness, about 4 minutes per side for medium.