This is a basic flan recipe made from whole foods (no sweetened condensed milk here). I eliminated the sugar in the flan itself and used maple syrup instead of the caramelized white sugar for a less processed topping.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.