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" Recipe courtesy of Maria Hines, Executive Chef-Owner, Tilth, Seattle SERVINGS 4 INGREDIENTS 1 cup heavy cream 1/2 cup pureed reconstituted sun-dried tomatoes Salt and white pepper, to taste 1 large egg 1 egg yolk 1/4 cup extra virgin olive oil 1 tablespoon lemon juice 2 cups arugula, packed 1/4 cup Marcona almonds 1/2 cup Ni\u00E7oise olives PREPARATION 1. Preheat oven to 325 degrees F.  2. Heat cream and sun-dried tomatoes in a small saucepan. Add salt and white pepper to taste. Stir to combine. After it comes to a boil, remove from heat. Strain liquid to get seeds out. Set aside.  3. Whisk egg and egg yolk together. Temper eggs by stirring in a splash of cream mixture. Then gently whisk tempered eggs into rest of tomato-cream (custard). 4. Coat insides of four 6-ounce ramekins with softened butter. Place in a baking dish with shallow sides. Pour custard into ramekins. Put baking dish in oven. Add water to pan until reaches halfway up sides of ramekins (this is a bain-marie). Bake about 30 minutes or until custard sets. 5. Loosen custards from ramekins by sliding a thin knife or offset spatula around side. Place a plate over ramekin and invert onto middle of plate. Repeat with other flans.  To SERVE Drizzle olive oil and lemon juice on arugula. Add almonds and olives. Toss gently. Garnish each flan with arugula salad, making sure there are almonds and olives on each plate. Back to chef Hines&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
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