Buffalo Chicken Flan

Buffalo Chicken Flan

Yield: 4

Ingredients and Directions


  1. In ovenproof skillet, sauté chicken in butter until lightly browned. Then add onion and garlic and cook a few more minutes until semi-soft. Add chicken stock, hot sauce and cook uncovered in 350° F oven until chicken is soft and liquid almost gone, with internal temperature of at least 165° F, about 15 minutes.

  2. Remove from oven, add one tablespoon lemon juice. Set aside and keep warm for plating.

  3. Season celery with remaining lemon juice, salt, and pepper. Toss to combine.

  4. To plate, invert a blue cheese flan on plate, spoon warm braised chicken around flan. Place portion of celery around flan. Add a little crumbled blue cheese and a few drops of hot sauce around plate.


  • 12 oz. chicken breast, diced
  • 1 Tbsp. butter
  • 1/2 cup onion, chopped
  • 1 Tbsp. garlic, chopped
  • 1 cup chicken stock
  • 2 Tbsp. Louisiana-style hot sauce
  • 2 Tbsp. lemon juice, divided
  • 1 cup celery, thinly sliced
  • Salt & pepper, to taste
  • 4 blue cheese flans (recipe follows)
  • 1/2 cup blue cheese, crumbled
Blue Cheese Flan


  1. Stir ½-cup blue cheese into cream over medium heat until cheese dissolves. Allow to cool slightly.

  2. Whisk together eggs, egg yolks, spices, salt, and pepper. (CAUTION! Blue cheeses tend to be salty. Take care when adding salt.) Strain through fine-mesh strainer.

  3. Whisk cream mixture into egg mixture. Add remaining ½-cup crumbled blue cheese. Adjust seasonings.

  4. Butter four 2½-oz. flan molds. Fill with flan mixture, making sure to include some chunks of cheese into each flan.

  5. Cook in water bath covered with foil in 325° F oven for 40 minutes or until a metal skewer inserted comes out clean. When done, remove from oven and allow to cool.

  6. Sprinkle top of each flan with sugar and torch or put under broiler until brown.


  • 1 cup blue cheese, crumbled
  • 1 cup heavy cream
  • 2 large eggs
  • 4 large egg yolks
  • Dash ground nutmeg
  • Dash ground mace
  • Salt & pepper, to taste
  • Butter, to coat flan molds
  • 1 Tbsp. granulated sugar

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.